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西奥
Lv4
2
450 积分
2023-12-11 加入
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Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics
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已完结
Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white
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iTRAQ-Based Proteomic Reveals Cell Cycle and Translation Regulation Involving in Peanut Buds Cold Stress
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Cleaner degreasing of sheepskins by the Yarrowia lipolytica LIP2 lipase as a chemical-free alternative in the leather industry
20天前
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Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
1个月前
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Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH
1个月前
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Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
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Advances in Rational Protein Engineering toward Functional Architectures and Their Applications in Food Science
1个月前
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Cleaner degreasing of sheepskins by the Yarrowia lipolytica LIP2 lipase as a chemical-free alternative in the leather industry
1个月前
已完结
Studies on the degreasing of skin by using enzyme in liming process
1个月前
已完结
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