Lv51
950 积分 2024-10-08 加入
Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues
1个月前
已完结
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
1个月前
已完结
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
2个月前
已完结
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
2个月前
已完结
Determination of carbonyl content in oxidatively modified proteins
2个月前
已关闭
盐离子对高水分组织蛋白品质 的影响及机理研究
3个月前
已完结
4 - Sprouted grains as new plant-based protein sources
4个月前
已完结
Chapter 1 - Importance and nutritive value of animal proteins in human diet
4个月前
已完结
Chapter 1 - Importance and nutritive value of animal proteins in human diet
4个月前
已关闭
Single-cell protein
5个月前
已完结
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