Lv5
802 积分 2024-05-28 加入
Structural characterization and oxidative stress modulation activity of an acidic Heteropolysaccharide from Microctis folium
5小时前
已完结
Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
1天前
已完结
Microbial production of creatine using growth-coupled selection systems
1个月前
已完结
Improving Recombinant Antibody Production Using FcBAR: An In Situ Approach to Detect and Amplify Protein-Protein Interactions
1个月前
已完结
Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation
2个月前
已完结
Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions
2个月前
已完结
Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins
2个月前
已完结
Physical and rheological properties of fish gelatin compared to mammalian gelatin
2个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
2个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
2个月前
已完结
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