Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Changbo Shao"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical proce
Externí odkaz:
https://doaj.org/article/fdebb01af9d840a0b55d43e5b8f741af
Publikováno v:
Foods, Vol 11, Iss 16, p 2541 (2022)
The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experime
Externí odkaz:
https://doaj.org/article/a2b395a138c0443b90768e34ee52b97c
Publikováno v:
E3S Web of Conferences, Vol 267, p 02008 (2021)
In this paper, the cascade refrigeration system and the load cooling system of the natural working medium are integrated as one unit system, which can meet the needs of different temperature zones of refrigerating in supermarkets. The concrete implem
Externí odkaz:
https://doaj.org/article/7af118dec4d14e86bc87af77848a20ff
Publikováno v:
E3S Web of Conferences; 6/8/2021, Vol. 267, p1-4, 4p