Lv11
10 积分 2024-10-21 加入
pH-responsive color indicator film based on gelatin/chitosan cross-linking with anthocyanin-Fe2+ chelate for pork freshness monitoring
2小时前
已完结
Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review
1个月前
已完结
Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization
1个月前
已完结
Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
1个月前
已完结
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
1个月前
已完结
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