Lv23
120 积分 2024-10-17 加入
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
2小时前
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
2小时前
已完结
Research progress of 3D printing technology in functional food, powering the future of food
7天前
已完结
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