Lv1
20 积分 2026-01-27 加入
Effect of the Removal of Sensitive Proteins and Proanthocyanidins on the Colloidal Stability of Lager Beer
1个月前
已完结
Formation of Protein−Polyphenol Haze in Beverages
1个月前
已完结
Turbidity as a measure of salivary protein reactions with astringent substances
1个月前
已完结
Recent and Emerging Applications of Membrane Processes in the Food and Dairy Industry
3个月前
已完结
Comparison of various methods for determination of water in white yoghurts
3个月前
已完结
Urinary turbidity as a marker of crystallization: Is spectrophotometric assessment useful?
3个月前
已完结
Haze Formation in Model Beer Systems
4个月前
已完结
Biotransformation of procyanidins by a purified fungal dioxygenase: Identification and characterization of the products using mass spectrometry
4个月前
已完结
Procyanidin Dimers Are Metabolized by Human Microbiota with 2-(3,4-Dihydroxyphenyl)acetic Acid and 5-(3,4-Dihydroxyphenyl)-γ-valerolactone as the Major Metabolites
4个月前
已完结
Effects of the mashing process on polyphenols and antiradical activity of beer
4个月前
已完结
皖公网安备34019202002308
