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40 积分 2024-10-18 加入
Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature
14小时前
已完结
Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products
1个月前
已完结
The Structure of the Casein Micelle of Milk and Its Changes During Processing
1个月前
已完结
Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety
1个月前
已完结
Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents
1个月前
已完结
Exchangeability of Colloidal Calcium in Milk with Soluble Calcium
1个月前
已完结
Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products
1个月前
已完结
Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system
1个月前
已完结
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
1个月前
已完结
Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents
2个月前
已完结
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