Lv11
70 积分 2024-12-05 加入
Characterization of cooked cheese flavor: Volatile components
2个月前
已关闭
Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese
2个月前
已完结
Multiple nanoemulsions
5个月前
已完结
Nano emulsions stabilized by natural emulsifiers: A comprehensive review on feasibility, stability and bio-applicability
5个月前
已完结
Milk fat globule membranes ameliorate diet-induced obesity in mice by modulating glucolipid metabolism, body inflammation, and oxidative stress
5个月前
已完结
Milk fat globule membranes ameliorate diet-induced obesity in mice by modulating glucolipid metabolism, body inflammation, and oxidative stress
5个月前
已完结
The function of human milk oligosaccharides and their substitute oligosaccharides as probiotics in gut inflammation
5个月前
已完结
Comparison of phospholipid composition and microstructure of milk fat globules contained in human milk and infant formulae
5个月前
已完结
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