Lv3
356 积分 2024-05-06 加入
Inhibition of physicochemical and structural alterations of gluten proteins by fructo-oligosaccharides on frozen mixed cereal dough
8个月前
已完结
Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment
1年前
已完结
Lysozyme and its modified forms: A critical appraisal of selected properties and potential
1年前
已完结
Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography–mass spectrometry
1年前
已完结
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