Lv1
80 积分 2024-03-21 加入
Effect of Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) on Frozen Gelation of Egg Yolk
8个月前
已完结
Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor
8个月前
已完结
Heat‐Induced Gelation of Hen's Egg Yolk Low Density Lipoprotein (LDL) Dispersion
8个月前
已完结
Functional Properties of Heat‐Treated Egg Yolk Low Density Lipoprotein
8个月前
已完结
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
8个月前
已完结
Changes in Yolk States of Duck Egg during Long-Term Brining
8个月前
已完结
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