Lv11
50 积分 2024-09-11 加入
Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes
4小时前
已完结
Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
2个月前
已完结
Determination of purines in prepackaged food using optimum acid hydrolysis followed by high performance liquid chromatography
3个月前
已完结
Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis
3个月前
已完结
RECEIVING OF HEN EGGS SHELL AND EGGSHELL MEMBRANE
3个月前
已关闭
The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR
3个月前
已关闭
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