Lv1
40 积分 2025-02-27 加入
Integration of modern technologies to advance dietary assessment
5天前
已完结
Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes
3个月前
已完结
Preparation, characterization, and antibacterial and antioxidant activities of caffeic acid grafted ε-polylysine
3个月前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
4个月前
已完结
Use of artificial intelligence in soybean breeding and production
5个月前
已完结
The role of short-chain fatty acids in microbiota–gut–brain communication
5个月前
已完结
Unrefined plant raw materials are key to nutritious food
5个月前
已完结
Functional properties amelioration of rosmarinic acid by covalently binding with soybean protein isolate
6个月前
已完结
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