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72 积分 2024-10-25 加入
Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
7个月前
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Heat-Unstable Proteins in Grape Juice and Wine. II. Characterization and Removal by Ultrafiltration
8个月前
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Membrane technology for vegetable oil processing—Current status and future prospects
8个月前
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Heat-Unstable Proteins in Grape Juice and Wine. II. Characterization and Removal by Ultrafiltration
8个月前
已关闭
Emerging trends in nutraceutical applications of whey protein and its derivatives
8个月前
已完结
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