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小学猹
Lv4
720 积分
2023-11-30 加入
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General requirements for the competence of testing and calibration laboratories
13天前
已完结
Polyphenolic-protein-polysaccharide ternary conjugates from Cystoseira barbata Tunisian seaweed as potential biopreservatives: Chemical, antioxidant and antimicrobial properties
18天前
已关闭
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
18天前
已关闭
Physicochemical Properties of Dry‐Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic
20天前
已关闭
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation
20天前
已完结
Stability and phase behavior of konjac glucomannan-milk systems
20天前
已完结
Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
21天前
已完结
Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review
24天前
已完结
A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat
28天前
已关闭
Effects of homogenization and heat treatment on fatty acids in milk from five dairy species
28天前
已完结
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找到了【积分已退回】
20天前
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么么哒
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28天前
感谢
28天前
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29天前
no manuscript PLZ.
29天前
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