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30 积分 2023-09-11 加入
Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread
3个月前
已完结
The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber in vivo and in vitro
5个月前
已完结
Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
6个月前
已完结
Macronutrients in Corn and Human Nutrition
6个月前
已完结
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