Lv1
50 积分 2025-04-10 加入
Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel
3天前
已完结
Advance of stimulus-responsive materials in food packaging and targeted delivery of bioactive compounds: Insight of discoloration and deformation mechanisms
3天前
待确认
Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: insights from hydrodynamic cavitation
3天前
已完结
Resveratrol nanoparticles coated by metal-polyphenols supramolecular enhance antioxidant activity and long-term stability of dietary gel
3天前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
3天前
已完结
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
3天前
已完结
皖公网安备34019202002308
