Lv4
480 积分 2026-07-27 加入
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
3天前
已完结
Low-lactose yoghurt production using β-galactosidase: an integrated study for the enzyme and its application
5天前
已关闭
A global meta-analysis of minerals in human milk: Quantifying variations by lactation stage, geography, and analytical method
5天前
已完结
Physical processing of milk proteins: Processing windows, structural remodeling, and structure-function relationships
5天前
已关闭
Characterizing the Flavor Profile and Metabolite Discrepancies of Scallion Braised Sea Cucumber Body Wall by Flavoromics and Widely Targeted Metabolomics
21天前
已完结
Recent developments in microbial production of high-purity galacto-oligosaccharides
22天前
已完结
Serum albumin in food technologies: current applications and future perspectives
1个月前
已完结
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis
1个月前
已完结
Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins
1个月前
已完结
Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein
1个月前
已完结
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