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  1. 1
    Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin

    Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin by Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo

    Published 2023-11-01
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    Article
  2. 2
    Taste Compound Generation and Variation in Chinese Water Chestnut (<i>Eleocharis dulcis (Burm.f.) Trin. ex Hensch.</i>) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System

    Taste Compound Generation and Variation in Chinese Water Chestnut (<i>Eleocharis dulcis (Burm.f.) Trin. ex Hensch.</i>) Processed with Different Methods by UPLC-MS/MS and Electroni... by Guanli Li, Hui Nie, Shuangquan Huang, Xiaochun Li, Shujie Wu, Xiaoxian Tang, Mubo Song, Yanghe Luo

    Published 2022-11-01
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    Article

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