Lv7
5450 积分 2021-07-12 加入
The improvement of freeze-thaw stability of surimi 3D printing products by fructooligosaccharides/trehalose-based natural deep eutectic solvent
1小时前
已完结
New insights on the interaction mechanism between tau protein and oleocanthal, an extra-virgin olive-oil bioactive component
10天前
已完结
Protein Deamidation Reduced Digestive Resistance and Amyloid Antigenicity of Soy Proteins via Depolymerization
21天前
已完结
Controlled Release of Natural Polyphenols in Oral Cavity Using Starch Pickering Emulsion
2个月前
已完结
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