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30 积分 2026-06-05 加入
Development of cheese-flavored butter essence through enzymatic hydrolysis and lactic acid fermentation
3天前
已完结
Health-promoting and therapeutic attributes of milk-derived bioactive peptides
7天前
已完结
Unravelling the proteomic profiles of bovine colostrum and mature milk derived from the first and second lactations
7天前
已完结
Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment
8天前
已关闭
Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
8天前
已完结
Impacts of heat-induced changes on milk protein digestibility: A review
8天前
已完结
Processing technologies for improved digestibility of milk proteins
8天前
已完结
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