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1110 积分
2022-09-30 加入
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Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean
3天前
已完结
Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans
5天前
已完结
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
11天前
已完结
Precise Determination of Selenium Forms and Contents in Selenium-Enriched Rapeseed Seedlings and Flowering Stalks by HPLC-ICP-MS
12天前
已完结
Characterization of Selenium Speciation in Se-Enriched Crops: Crop Selection Approach
12天前
已完结
Application of Molecular Simulation Methods in Food Science: Status and Prospects
16天前
已完结
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends
16天前
已完结
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions
19天前
已完结
Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster
19天前
已完结
Application of zein in gluten-free foods: A comprehensive review
19天前
已完结
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