Lv11
50 积分 2023-01-12 加入
Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein–carboxymethylcellulose complexes
20小时前
已完结
In vitro protein digestive properties and peptidomic characterization of five whole component plant protein beverages using a pepsin-pancreatin model
4个月前
已完结
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