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410 积分 2024-05-07 加入
Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review
1个月前
已完结
Influence of ultrasonic treatment on functional properties and structure of tussah pupa protein isolate
3个月前
已完结
Treatment with walnut peptide ameliorates memory impairment in zebrafish and rats: promoting the expression of neurotrophic factors and suppressing oxidative stress
4个月前
已完结
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
4个月前
已完结
Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel
4个月前
已完结
In vitro Protein Digestibility, Phenolic Contents and Antioxidant Capacities of Commercially Important Tree-nuts
6个月前
已完结
Comparison between conventional and ultrasound-assisted extractions of natural antioxidants from walnut green husk
6个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
7个月前
已完结
Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins
7个月前
已完结
Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion
9个月前
已完结
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