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小学猹
Lv5
6
930 积分
2023-11-30 加入
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Cholesterol induced asymmetry in DOPC bilayers probed by AFM force spectroscopy
2天前
已关闭
The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk
19天前
已完结
Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study
19天前
已完结
General requirements for the competence of testing and calibration laboratories
1个月前
已完结
Polyphenolic-protein-polysaccharide ternary conjugates from Cystoseira barbata Tunisian seaweed as potential biopreservatives: Chemical, antioxidant and antimicrobial properties
1个月前
已关闭
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
1个月前
已关闭
Physicochemical Properties of Dry‐Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic
1个月前
已关闭
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation
1个月前
已完结
Stability and phase behavior of konjac glucomannan-milk systems
1个月前
已完结
Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
1个月前
已完结
没有进行任何应助
done。【积分已退回】
2天前
sorry i don't need manuscript 。
2天前
感谢,点赞
19天前
帮大忙了,感谢
19天前
NO manuscript thanks!
19天前
已找到【积分已退回】
1个月前
已找到【积分已退回】
1个月前
找到了【积分已退回】
1个月前
帮大忙了
1个月前
么么哒
1个月前
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