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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
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40 积分
2023-04-25 加入
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Structural and Functional Changes of Hen's Egg Yolk Low-Density Lipoproteins with Phospholipase A2
19天前
已完结
Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin
1个月前
已关闭
Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology
1个月前
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Konjac gum and maltodextrin compound tablets as carriers of IgY for sustained release in stomach
2个月前
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Changes in rheological behaviour and functional properties of hen's egg yolk induced by processing and fermentation with phospholipases
4个月前
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EFFECT OF PHOSPHOLIPASE A1 ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES
4个月前
已完结
Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk
4个月前
已完结
Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic
5个月前
已完结
The impact of cow nutrition in the dry period on colostrum quality and immune status of calves
10个月前
已完结
Bovine Colostrum and Its Potential for Human Health and Nutrition
10个月前
已完结
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19天前
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