Lv41
540 积分 2024-01-13 加入
Characterization of Staphylococcus aureus plasmids introduced by transformation into Bacillus subtilis
1小时前
待确认
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
12天前
已完结
Combined resistant dextrin and low-dose Mg oxide administration increases short-chain fatty acid and lactic acid production by gut microbiota
1个月前
已完结
Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes
2个月前
已关闭
Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro
4个月前
已完结
Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro
4个月前
已完结
Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems
4个月前
已完结
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
4个月前
已完结
Maltoheptaose and maltooctaose as the superior aroma encapsulating agents
4个月前
已关闭
Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications
4个月前
已完结
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