Lv5
1266 积分 2024-08-31 加入
Crystalline structures of the main components of starch
1个月前
已完结
Anti-ageing peptides and proteins for topical applications: a review
2个月前
已完结
Pasting properties of stored rice with ascorbic acid before or after storage
3个月前
已完结
Characterisation of functional pea protein hydrolysates and their immunomodulatory activity
3个月前
已完结
Impact of storage time on microbial communities and flavor profiles in highland barley grains
9个月前
已完结
Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles
9个月前
已完结
Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch
9个月前
已完结
Effects of Glycosylation of Different Oligosaccharides on Structure and Film-Forming Properties of Soy Protein Isolate
9个月前
已完结
Millimeter Scale 2D Colorimetric Imaging of Available Ammonium in Soils Determined with the Diffusive Gradient in Thin Films Technique
9个月前
已完结
Valorization of Wheat Bran for the Production of Xylo-Oligosaccharides and Monosaccharides Using Enzymatic Hydrolysis Coupled with Low-Intensity Acid Treatment
9个月前
已完结
皖公网安备34019202002308
