Lv6
1770 积分 2023-01-29 加入
The Characteristics and Mechanism of Curdlan Gum Replacing Sucrose to Enhance the Gelation of High-Methoxy Pectin and Its Improvement Effect on Gummy Candy
12天前
已完结
Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity
12天前
已完结
Characterization (certification) of Bovine Muscle Powder (NIST RM 8414), Whole Egg Powder (NIST RM 8415) and Whole Milk powder (NIST RM 8435) Reference Materials for essential and toxic major, minor and trace element constituents
16天前
已完结
Heme iron versus ferrous iron salts to treat iron deficiency anemia in Gambian children: randomized controlled trial
22天前
已完结
Heme iron versus ferrous iron salts to treat iron deficiency anemia in Gambian children: randomized controlled trial
25天前
已完结
HEME IRON POLYPEPTIDE POLYMER WITH HIGH IRON CONTENT AS AN IDEAL IRON SUPPLEMENT
25天前
已完结
Gum arabic-coated urolithin A liposome nanoparticles: Fabrication, characterization, bioavailability and improved alleviation on NAFLD activity in vivo
1个月前
已完结
Liposomes encapsulation by pH driven improves the stability, bioaccessibility and bioavailability of urolithin A: A comparative study
1个月前
已完结
Human Gastrointestinal Tolerance tod-Tagatose
3个月前
已完结
Advances in the Biosynthesis of D‐Tagatose: From Metabolism, Physiological Activities, Key Enzyme Catalysis to Multi‐Substrate Conversion Strategies
3个月前
已完结
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