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Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber
1个月前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
2个月前
已完结
Molecular mechanism of the interactions between coffee polyphenols and milk proteins
5个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
9个月前
已完结
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