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65 积分 2021-10-11 加入
https://doi.org/10.1177/0748233713498458
3个月前
已关闭
Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System
8个月前
已完结
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates
9个月前
已完结
Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment
9个月前
已完结
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