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45 积分 2026-01-16 加入
The effect of bleaching and physical refining on color and minor components of palm oil
25天前
已完结
The effect of bleaching and physical refining on color and minor components of palm oil
1个月前
已完结
Enhancing Bioavailability and Stability of Fat-Soluble Vitamins Through Interactions With Food Macromolecules: Modern Technological Approaches
1个月前
已完结
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements
2个月前
已完结
Dynamics and functions of lipid droplets
2个月前
已完结
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements
2个月前
已完结
Impact of processing on the oxidative stability of oil bodies
2个月前
已完结
Validation of a Simple Extraction Method for Oil Bodies Isolated from Peanuts
3个月前
已完结
Palm Kernel Cake- A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides
3个月前
已完结
Optimization of trypsin-assisted extraction, physico-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein
3个月前
已完结
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