Lv2
120 积分 2025-11-27 加入
The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder
26天前
已关闭
Physicochemical and stability analysis of mung bean protein hydrolysates with lipid peroxidation inhibition
2个月前
已完结
Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder
3个月前
已完结
Optimization of preparation of Candida utilis polypeptide by ultrasonic pretreatment and double enzyme method
4个月前
已完结
Optimization of preparation of Candida utilis polypeptide by ultrasonic pretreatment and double enzyme method
4个月前
已完结
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