Lv4
484 积分 2025-09-21 加入
Combined Effect of pH and Temperature during Electroreduction of Whey Proteins
19天前
已完结
Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)
21天前
已完结
Development of an ELISA method to determine adulterated cow milk in camel milk
21天前
已完结
In Vitro Fermentation Properties Are Determined by Starch–Lipid Complexes as an Entity Rather Than Their Constituent Mixture
2个月前
已完结
Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex
2个月前
已完结
Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system
3个月前
已完结
Detection of bovine milk in ovine yoghurt by electrophoresis of para-κ-casein
3个月前
已完结
Parallel Reaction Monitoring Mass Spectrometry Method for Detection of Both Casein and Whey Milk Allergens from a Baked Food Matrix
3个月前
已完结
Comparative aspects of milk caseins
3个月前
已完结
Rheological Behavior of Milk From Different Species as a Function of Chemical Composition and Temperature: An Engineering Basis for Milk Processing
3个月前
已完结
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