Lv3
228 积分 2024-03-05 加入
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
2个月前
已完结
Limited-time fermentation of casein by Lactobacillus reuteri DSM 17938: Characterization of structure, function, and applications in high internal phase emulsions
3个月前
已关闭
Effect of protein oxidation on the stability of peanut beverage
8个月前
已完结
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
9个月前
已完结
皖公网安备34019202002308
