Lv11
40 积分 2022-11-20 加入
Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
2小时前
待确认
Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment
8个月前
已完结
Effects of polyphenols on the gel and digestive properties of Penaeus vannamei myosin after freezing
8个月前
已完结
Critical Zone Recognition of Smellscape of a Chinese Traditional Market Based on the Sensitivity–Coordination Matrix
9个月前
已完结
Effect of drying methods on Lactobacillus Rhamnosus GG microcapsules prepared using the complex coacervation method
9个月前
已完结
Different green extraction technologies for soluble dietary fibre extraction from orange by‐product
9个月前
已完结
Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism
10个月前
已完结
Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice
10个月前
已完结
Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein
10个月前
已完结
Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass
11个月前
已完结
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