Lv32
400 积分 2024-06-13 加入
Modification of food protein fibrils: During and after fibrillization
2小时前
已完结
Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle
1个月前
已完结
Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage
1个月前
已完结
Optimization of Ultrasonic Extraction Technique of Proanthocyanidin from Peanut Skin
4个月前
已完结
A weak gel model for foods
4个月前
已关闭
The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies
4个月前
已完结
Polymer-chemical properties of gelatin in foods
4个月前
已关闭
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