Lv12
50 积分 2025-09-25 加入
Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid
21小时前
已完结
Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effects
21小时前
已完结
Characterization of the physicochemical property, antioxidant activity and hypoglycemic potential of quinoa protein hydrolysates
3天前
已完结
Preparation, In vitro evaluation of calcium transport, and chelation mechanism of rice bran peptide-calcium chelate
1个月前
已完结
A novel iron fortifier prepared through quinoa protein peptides hydrolyzed with different proteases
1个月前
已完结
Casein phosphopeptide-calcium chelate: Preparation, calcium holding capacity and simulated digestion in vitro
1个月前
已完结
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