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Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages

食品科学与工程 , 仲恺农业工程学院

Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils

食品科学与工程 , 仲恺农业工程学院

Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches

食品科学与工程 , 仲恺农业工程学院

Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

食品科学与工程 , 仲恺农业工程学院

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

食品科学与工程 , 仲恺农业工程学院

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

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