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机译:白菜外叶不同方法产生的纳米原纤化纤维素的表征
Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Road, Bangkok WHO, Thailand;
Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Road, Bangkok WHO, Thailand;
Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Road, Bangkok WHO, Thailand;
autoclaving; crystallinity index; homogenization; pretreatment; ultrasonication;
机译:白白白菜外叶膳食纤维粉末中抗氧化剂的演变:漂白剂干燥方法的影响
机译:喷雾干燥纳米纤维纤维素的表征及不同均质方法对重构悬浮液的稳定性和流变性能的影响
机译:致密的纳米纸和纳米原纤化纤维素膜中的孔的表征:建立方法的关键评估。
机译:预处理方法对纳米纤维化纤维素(NFC)的制备和表征的影响
机译:木质生物质纤维素纳米晶体与纳米原纤化纤维素的比较研究:形态学和增强能力。
机译:白菜外叶产生的膳食纤维粉中抗氧化剂的演变:漂白和干燥方法的影响
机译:嵌入纳米纤细的细菌纤维素(NFBC)的多柔比星产生了通过腹膜内直接注射在小鼠模型中腹膜转移性胃癌的有希望的治疗结果