Lv6
1650 积分 2022-10-03 加入
Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment
19天前
已完结
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
22天前
已完结
A sedimentation test to measure heat stability of milk protein beverages
22天前
已完结
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
26天前
已完结
Functional beverages: an emerging trend in beverage world
26天前
已完结
Pulsed electric field and mild heating for milk processing: a review on recent advances
28天前
已完结
Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk
28天前
已完结
Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk
29天前
已完结
Current Insights into Thermal and Non-Thermal Technologies Used to Mediate Milk and Dairy Products Processing
29天前
已完结
Applications Of Pulsed Electric Field For Milk Products
1个月前
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