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Microbial proteases and their applications
3个月前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
3个月前
已完结
Insights into formation, detection and removal of the beany flavor in soybean protein
3个月前
已完结
Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
3个月前
已完结
An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task[
3个月前
已关闭
An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task[
3个月前
已关闭
The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice
3个月前
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