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70 积分 2024-12-05 加入
Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend
2天前
已完结
Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice
9天前
已完结
Physicochemical, sensory characterisation and volatile components of 16 NFC pear juice
20天前
已完结
Advances in viticulture via smart phenotyping: current progress and future directions in tackling soil copper accumulation
2个月前
已完结
Spectrum imaging for phenotypic detection of greenhouse vegetables: A review
2个月前
已完结
Innovative plasma treatment of orange juice to improve bioactive concentration: The effects of various parameters using response surface analysis
2个月前
已完结
Sensitivity enhancement of paper-based sandwich immunosensor via nanobody immobilization instead of IgG antibody, taking aflatoxingenetic fungi as an analyte example
3个月前
已完结
Effect of pulsed electric fields on inactivation of microbe and quality of freshly-squeezed pear juice
3个月前
已完结
Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview
3个月前
已完结
Assessment of highly concentrated pear juice production through single-run forward osmosis using sodium lactate as the draw solute
3个月前
已完结
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