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东Yi
Lv3
260 积分
2022-09-23 加入
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Chapter 3 - Synergism of ultrasound and microwave for food processing, preservation, and extraction
26天前
已完结
Chapter 3: Synergism of ultrasound and microwave for food processing, preservation, and extraction Ultrasound and Microwave for Food Processing
26天前
已关闭
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes
1个月前
已完结
Spray freeze drying for protein encapsulation: Impact of the formulation to morphology and stability
7个月前
已完结
Effects of ultrasound on the structure and physical properties of black bean protein isolates
9个月前
已完结
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency
9个月前
已完结
Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese
9个月前
已完结
Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins
1年前
已完结
Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates
1年前
已完结
The Innovative Development Concept of Socialism With Chinese Characteristics for a New Era
1年前
已完结
没有进行任何应助
感谢!!!速度真快!
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1年前
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