Lv5
950 积分 2022-10-11 加入
Pectin-polyphenol interactions: A comprehensive review of interaction mechanism, characterization and synergistic effect in functionality and bioactivity integrating with AI perspectives
2个月前
已完结
Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation
2个月前
已完结
Mechanism of konjac glucomannan to improve the freeze-thaw quality of traditional oat-based food Youmian Yuyu
2个月前
已关闭
The effect of germination time on soymilk odor: Key odor compounds and formation mechanisms
8个月前
已完结
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