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Microbial proteases and their applications
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Yeast proteins: The novel and sustainable alternative protein in food applications
56分钟前
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Insights into formation, detection and removal of the beany flavor in soybean protein
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Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
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An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task[
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An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task[
1小时前
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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
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