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150 积分 2024-05-09 加入
Phycocyanin from Spirulina: A review of extraction methods and stability
6个月前
已完结
Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin
7个月前
已完结
Physical properties of açai-berry pulp and kinetics study of its anthocyanin thermal degradation
7个月前
已完结
Chemical constituents of açai berry pulp ( Euterpe oleracea Mart .) by LC-UV-BPSU/NMR and LC-UV-SPE/NMR
7个月前
已完结
Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface
8个月前
已完结
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