Lv11
30 积分 2026-01-27 加入
Formation of Protein−Polyphenol Haze in Beverages
1小时前
待确认
Turbidity as a measure of salivary protein reactions with astringent substances
1小时前
已完结
Recent and Emerging Applications of Membrane Processes in the Food and Dairy Industry
1个月前
已完结
Comparison of various methods for determination of water in white yoghurts
1个月前
已完结
Urinary turbidity as a marker of crystallization: Is spectrophotometric assessment useful?
1个月前
已完结
Haze Formation in Model Beer Systems
2个月前
已完结
Biotransformation of procyanidins by a purified fungal dioxygenase: Identification and characterization of the products using mass spectrometry
3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
3个月前
已完结
Effects of the mashing process on polyphenols and antiradical activity of beer
3个月前
已完结
The degradation of proanthocyanidins: dynamic mechanisms to digital solutions
3个月前
已完结
皖公网安备34019202002308
