10 results on '"Zi, Ye"'
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2. Gelatin as a bioactive nanodelivery system for functional food applications
3. Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique
4. Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle
5. Preparation of food-grade EDC/NHS-crosslinked gelatin nanoparticles and their application for Pickering emulsion stabilization
6. Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique
7. CODEX-compliant eleven organophosphorus pesticides screening in multiple commodities using headspace-solid phase microextraction-gas chromatography–mass spectrometry
8. Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle
9. Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites
10. Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)
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