Lv3
360 积分 2024-11-17 加入
THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY
4个月前
已完结
The Probiotic Lactobacillus fermentum Prevents Dysbiosis and Vascular Oxidative Stress in Rats with Hypertension Induced by Chronic Nitric Oxide Blockade
5个月前
已完结
Effects of probiotics on hypertension
5个月前
已完结
New Approaches for Bacteriotherapy: Prebiotics, New-Generation Probiotics, and Synbiotics
5个月前
已完结
Quality change during high pressure processing and thermal processing of cloudy apple juice
5个月前
已完结
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
5个月前
已完结
Current status and future trends of high-pressure processing in food industry
5个月前
已完结
Principles of high pressure processing and its equipment
5个月前
已关闭
High‐Pressure Homogenization as a Process for Emulsion Formation
5个月前
已完结
Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
5个月前
已完结
皖公网安备34019202002308
