Lv61
1690 积分 2023-12-11 加入
Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat
11天前
已完结
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
1个月前
已完结
Mechanical properties of gellan and gelatin composite films
1个月前
已完结
Bilayer pH-sensitive colorimetric films with light-blocking ability and electrochemical writing property: Application in monitoring crucian spoilage in smart packaging
1个月前
已完结
Progress in the development of gelling agents for improved culturability of microorganisms
1个月前
已完结
Molecular identification of salty and saltiness-enhancing peptides from Stropharia Rugosoannulata and their salinity perception with secondary structure and sodium chloride
1个月前
已完结
The Influence of Sodium on Liking and Consumption of Salty Food
1个月前
已完结
Amikacin-Loaded Chitosan Hydrogel Film Cross-Linked with Folic Acid for Wound Healing Application
2个月前
已完结
Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
2个月前
已完结
Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin
2个月前
已完结
皖公网安备34019202002308
