Lv2
190 积分 2024-10-17 加入
Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light
2天前
已完结
Pulsed Light treatment helps reduce sulfur dioxide required to preserve Malbec Wines
14天前
已完结
Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light
14天前
已完结
Sustained release composite antimicrobial film containing oregano essential oil microcapsule for postharvest strawberry preservation
27天前
已完结
Silk protein: A novel antifungal and edible coating for strawberry preservation
27天前
已完结
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
30天前
已完结
Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
30天前
已完结
Research progress of 3D printing technology in functional food, powering the future of food
1个月前
已完结
皖公网安备34019202002308
