Lv71
3550 积分 2023-05-10 加入
Review for "Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes"
3个月前
已完结
Fucoidan-based cinnamaldehyde nano-emulsion: Fabrication by complex coacervation and application in apple juice
3个月前
已完结
Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process
11个月前
已完结
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