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Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoe

食品科学与工程 , 仲恺农业工程学院

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

食品科学与工程 , 仲恺农业工程学院

Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce (Lactuca sativa Var. Crispa L)

食品科学与工程 , 仲恺农业工程学院

Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

食品科学与工程 , 仲恺农业工程学院

Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

食品科学与工程 , 仲恺农业工程学院

Kinetics of Protein Extraction in Reverse Micelle

食品科学与工程 , 仲恺农业工程学院

Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

食品科学与工程 , 仲恺农业工程学院

Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction method

食品科学与工程 , 仲恺农业工程学院

Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus

食品科学与工程 , 仲恺农业工程学院

Phytochemical analyses of Ziziphus jujuba Mill. var. spinosa seed by ultrahigh performance liquid chromatography-tandem mass spectrometry and gas chromatography-mass spectrometry

食品科学与工程 , 仲恺农业工程学院

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