Lv21
130 积分 2025-03-22 加入
Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection
1个月前
已完结
Effect of Calcination Temperature on the Structure of Chitosan-Modified Montmorillonites and their Adsorption of Aflatoxin B1
6个月前
已关闭
Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins
9个月前
已关闭
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