Lv1
30 积分 2026-01-07 加入
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
8个月前
已完结
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
8个月前
已完结
Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation
8个月前
已完结