Lv31
210 积分 2024-01-05 加入
Applications of Ultrasound Technology for Inactivation Of Food Enzymes
4小时前
已完结
Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics
5个月前
已完结
Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress
8个月前
已完结
Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures
8个月前
已关闭
Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase
9个月前
已完结
The First Crystal Structure of Tyrosinase: All Questions Answered?
9个月前
已完结
Effect of Ultrasound on the Activity of Mushroom (Agaricus bisporous) Polyphenol Oxidase and Observation of Structural Changes Using Time-resolved Fluorescence
10个月前
已关闭
Flavonoids as effective protectors of urease from ultrasonic inactivation in solutions
10个月前
已关闭
Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice
10个月前
已关闭
IoT-based food traceability system: Architecture, technologies, applications, and future trends
11个月前
已完结
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