Lv1
60 积分 2024-02-22 加入
A comparison of milk fat globule membranes and whey proteomes: New insight into variation nutrient differences between Buffalo, Cow, Goat, and Yak
11小时前
待确认
Corrigendum to “Differences in proteomic profiles and immunomodulatory activity of goat and cow milk fat globule membrane” Food Chemistry 455 (2024) 139885
8个月前
已关闭
Structural and compositional characterization of Ca- and β-casein enriched casein micelles
11个月前
已完结
Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
11个月前
已完结
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review
1年前
已完结
Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
1年前
已完结
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
1年前
已完结
皖公网安备34019202002308
