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488 积分 2024-03-03 加入
The Degree of Hydrolysis and Peptide Profile Affect the Anti-Fatigue Activities of Whey Protein Hydrolysates in Promoting Energy Metabolism in Exercise Mice
3小时前
已完结
Soy Protein Products: Processing and Use
2个月前
已关闭
Co-benefits of agricultural diversification and technology for the environment and food security in China
2个月前
已完结
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
2个月前
已完结
Complex interplay of neuronal and hormonal gut-brain responses to essential amino acid deficit
3个月前
已完结
Phytohemagglutinin isolectins extracted and purified from red kidney beans and its cytotoxicity on human H9 lymphoma cell line
3个月前
已完结
Comparison of the phytohaemagglutinin from red kidney bean (Phaseolus vulgaris) purified by different affinity chromatography
3个月前
已完结
Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)
3个月前
已完结
Soy peptides ameliorate the progression of chronic kidney disease in mice via inhibition of inflammation
3个月前
已完结
Periodic Table of Food Initiative for generating biomolecular knowledge of edible biodiversity
3个月前
已完结
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