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54 积分 2025-09-15 加入
l-Threonine Catabolism Driven Flavor Formation: A Key Pathway for Soy Sauce-Like Aroma in Bacillus subtilis Fermentation
1年前
已完结
Molecular interactions and physiological effects of oyster-derived synthetic peptide-calcium complex: Insight in improving the bone growth and health
1年前
已完结
Slowly digestible starch content of corn flour increased by protein after annealing treatment thereby reducing diabetic damage
1年前
已完结
Enzymatically modified starch: Structure, digestibility, energy supply, and applications
1年前
已完结
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