Food Science and Technology Library
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PAGE 17
Application of PLA-Based Films to Preserve Strawberries’ Bioactive Compounds
Compositional Consequences of Ultrafiltration Treatment of White and Red Wines
What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages
Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health
Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies
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