Lv21
200 积分 2026-01-12 加入
Development of Spectrophotometric Quantification Method of Iron-Polyphenol Complex in Iron-Fortified Black Tea at Relevant pH Levels
22天前
已完结
Preparation, characterization and in vitro stability of iron-chelating peptides from mung beans
22天前
已完结
Engineering Multifunctional Capsules through the Assembly of Metal–Phenolic Networks
1个月前
已完结
Dynamic Metal–Phenolic Coordination Complexes for Versatile Surface Nanopatterning
1个月前
已完结
A disulfide–Fe3+ crosslinking strategy for tough hydrogel networks with complete photo- and biochemical degradability
2个月前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
2个月前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
3个月前
已完结
Effect of Lipophilic Proteins on the Bean Flavor Formation: Lipids Oxidation and Protein Modification
3个月前
已完结
Role of carbonate speciation on the oxidation of Fe(II) by H2O2
3个月前
已完结
Electrochemical Behavior and Redox-Dependent Disassembly of Gallic Acid/FeIII Metal–Phenolic Networks
3个月前
已完结
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