Lv4
430 积分 2024-06-28 加入
Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival
28天前
已完结
Monitoring water state changes in feed ingredients during conditioning using low-field nuclear magnetic resonance
28天前
已关闭
Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment
3个月前
已完结
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