Lv5
850 积分 2024-12-08 加入
β-Glucan (mixed-linkage) in oats and barley (Official Method
2个月前
已关闭
Beta-glucan and its role in oat drinks
2个月前
已关闭
Degradation of malic acid in wine by immobilizedIssatchenkia orientaliscells with oriental oak charcoal and alginate
3个月前
已完结
Improvement of physicochemical properties and stabilization of oat milk by composite enzymatic hydrolysis
3个月前
已完结
Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate
3个月前
已完结
Digestive and fermentative properties of hawthorn pectic polysaccharides and immunostimulatory effects of fermentation products
3个月前
已完结
A multi-step screening approach of suitable non-Saccharomyces yeast for the fermentation of hawthorn wine
3个月前
已完结
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
4个月前
已完结
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
4个月前
已完结
Development of a protein-enriched oat beverage: Enhancing antioxidant activity, functional properties and stability with soy protein hydrolysates
4个月前
已完结
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