Lv56
1200 积分 2024-09-23 加入
World Balance of Dietary Essential Amino Acids Relative to the 1989 Fao/Who Protein Scoring Pattern
7天前
已完结
Leucine in Obesity: Therapeutic Prospects
7天前
已完结
Nutritionally Essential Amino Acids
7天前
已完结
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
7天前
已完结
Carbohydrate Metabolism
8天前
已完结
Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
9天前
已完结
Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability
1个月前
已完结
Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
1个月前
已关闭
Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A review
1个月前
已完结
Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content
1个月前
已完结
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