机译:口香糖Ghatti对可生物降解的海藻酸钠可食用薄膜物理化学和微观结构性能的影响
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Sodium alginate; Gum ghatti; Synergistic interaction; Film structure; Food packaging;
机译:含有桑椹(Morus Australis)叶提取物的海藻酸钠可食用膜的物理化学性质
机译:基于藻酸钠,羧甲基纤维素和明胶的食用复合薄膜成膜溶液的流变性能和机械性能
机译:果胶/藻酸钠/黄原胶可食用复合薄膜作为鲜切封装
机译:藻精和柠檬烯精油中的海藻酸钠可食膜对真空贮藏猪肉的微生物和理化特性的影响
机译:用吉兰糖胶制成的可生物降解/可食用薄膜的理化性质。
机译:口香糖基可食用膜的热力学性质和状态图:甘油和乳链菌肽的影响
机译:Gum Ghatti系食用膜的热力学性质和状态图:甘油和Nisin的影响
机译:La(sub 0.67)sr(sub 0.33)mnO(sub 3)薄膜的基体和生长相关的微观结构和磁性