Lv11
50 积分 2024-09-11 加入
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
10小时前
待确认
Determination of purines in prepackaged food using optimum acid hydrolysis followed by high performance liquid chromatography
1个月前
已完结
Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis
1个月前
已完结
RECEIVING OF HEN EGGS SHELL AND EGGSHELL MEMBRANE
1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
1个月前
已关闭
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