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768 积分 2024-09-08 加入
Structure characterization and protective effect against UVB irradiation of polysaccharides isolated from the peach gums
2小时前
待确认
Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk
2小时前
待确认
Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes
1天前
待确认
Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate–Potato Protein Gel System
1天前
待确认
Structure characterization and protective effect against UVB irradiation of polysaccharides isolated from the peach gums
4天前
已完结
Preparation, properties and emulsifying capacity of octenyl succinic anhydride modified peach gum polysaccharide
4天前
已完结
Preparation, characterisation, and application of gelatin/sodium carboxymethyl cellulose/peach gum ternary composite microcapsules for encapsulating sweet orange essential oil
4天前
已完结
Green analytical assay for the viability assessment of single maize seeds using double-threshold strategy for catalase activity and malondialdehyde content
5天前
已完结
Colorimetric Method for the Determination of Lipoxygenase Activity
5天前
已完结
Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking
5天前
已完结
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