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30 积分 2022-08-01 加入
Multi-task Feature Learning for Social Recommendation
5天前
已完结
Enhanced Multi-Task Learning and Knowledge Graph-Based Recommender System
6天前
已完结
Influence of epicatechin on oxidation‐induced physicochemical and digestibility changes in porcine myofibrillar proteins during refrigerated storage
16天前
已完结
Improving recommender system via knowledge graph based exploring user preference
25天前
已完结
Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs
29天前
已完结
Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review
2个月前
已完结
Advances and applications in water retention technology for meat and meat products: Status and future research directions
2个月前
已完结
Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications
2个月前
已完结
Berries extracts as natural antioxidants in meat products: A review
2个月前
已完结
Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying
2个月前
已完结
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