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Nano-engineered carbon dots from banana blossoms inhibit advanced glycation end products formation in bakery foods: A mechanistic study through multi-stage kinetic modeling
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2025关键词: Carbon dots; Advanced glycation end products; Inhibition; Multi-stage kinetic model; Sponge cake
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Comparative Analysis of Chemical Composition and Antibacterial Activity of Essential Oils from Five Varieties of Lavender Extracted via Supercritical Fluid Extraction
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来源:MOLECULES年份:2025关键词:
antibacterial activity; essential oil;
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