Lv5
900 积分 2022-10-11 加入
Germination effects on nutritional quality: A comprehensive review of selected cereals and pulses changes
9天前
已完结
Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation
9天前
已完结
Physicochemical property, antioxidant activity, and cytoprotective effect of the germinated soybean proteins
9天前
已完结
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
9天前
已完结
Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds
9天前
已完结
Protein–flavour interactions in relation to development of novel protein foods
9天前
已完结
Flavor-Soy Protein Interactions
10天前
已完结
Composition, physicochemical properties of pea protein and its application in functional foods
1个月前
已完结
Sprouted Andean grains: an alternative for the development of nutritious and functional products
1个月前
已完结
皖公网安备34019202002308
