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Lv1
30 积分
2021-10-16 加入
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Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
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Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics
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Yak Milk: Nutritional Value, Functional Activity, and Current Applications
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Key biologically active components of breast milk and their beneficial effects
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Milk protein-based active edible packaging for food applications: An eco-friendly approach
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