Lv12
80 积分 2024-12-17 加入
Optimizing protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis for cardiovascular health benefits
17小时前
已完结
Effects of Thermal Processing on IgG/IgE Reactivity, In Vitro Digestibility, and Structural Characteristics of Almond (Prunus dulcis)
17小时前
已完结
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review
27天前
已完结
3种坚果脱油工业副产物的生物利用、活性分析及其潜在应用
30天前
已完结
Production and characterization of angiotensin converting enzyme (ACE) inhibitory peptides from apricot (Prunus armeniaca L.) kernel protein hydrolysate
1个月前
已完结
Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By-Products
1个月前
已完结
Expression, purification, characterization, and patient IgE reactivity of new macadamia nut iso-allergen
1个月前
已关闭
Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value
1个月前
已完结
Development of an Aqueous Polyethylene Glycol-Based Extraction and Recovery Method for Almond (Prunus armeniaca L.) Protein
1个月前
已关闭
加压水萃取作为从杏仁中快速高效分离蛋白质的工具
1个月前
已完结
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