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Satriyo Krido Wahono

Research Center for Food Technology and Processing
H指数:19
被引数:1,035

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Cold Plasma Induced Lipid Remodeling in Meat: Identifying an Oxidative Threshold Through Integrated Lipid Oxidation and Lipidomics Analysis

冷等离子体诱导肉类脂质重塑:通过整合脂质氧化和脂质组学分析确定氧化阈值

2026-07-210
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Integration of pyrolysis and gas phase adsorption to enhance the quality of pyroligneous acid from cajuput (Melaleuca leucadendron) residues

松香残渣中通过热解与气相吸附集成来提高桉树油(Melaleuca leucadendron)木醋液的质量

2025-06-040
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Facile fabrication of chitosan Schiff bases from giant tiger prawn shells (Penaeus monodon) via solvent-free mechanochemical grafting
2023-08-019
PRE