Lv5
1090 积分 2024-05-14 加入
Assessment of cell wall degrading enzymes by molecular docking and dynamics simulations: Effects of novel infrared treatment
4天前
已完结
Smartphone-assisted fluorescent film based on the Flu grafted on Eu-MOF for real-time monitoring of fresh-cut fruit freshness
8天前
已完结
Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam
3个月前
已完结
Current Status of Yam Diseases and Advances of Their Control Strategies
4个月前
已完结
Catalytic infrared radiation dry-peeling Technology for non-Frozen and Frozen Grapes: Effects on temperature, peeling performance, and quality attributes
4个月前
已完结
An Analysis of the Different Methods of Peeling Fruits in Order to Compare the Impact on Their Quality
7个月前
已完结
Primary Processing of Fruits and Vegetables
7个月前
已完结
Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods
7个月前
已完结
Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique
7个月前
已完结
皖公网安备34019202002308
