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Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
13天前
已完结
Limited-time fermentation of casein by Lactobacillus reuteri DSM 17938: Characterization of structure, function, and applications in high internal phase emulsions
1个月前
已关闭
Effect of protein oxidation on the stability of peanut beverage
6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
7个月前
已完结
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