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30 积分 2024-10-15 加入
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
7小时前
求助中
A semi-quantitative model through PLS-DA in the evaluation of carbendazim in grape juices
15天前
已完结
Effects of critical fluctuations of storage temperature on the quality of dry dairy product
17天前
已完结
Markers and Mechanisms of Deterioration Reactions in Dairy Products
17天前
已完结
Spray freeze drying of dairy products: Effect of formulation on dispersibility
5个月前
已完结
Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red
5个月前
已完结
The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules
5个月前
已完结
Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion
5个月前
已完结
Regulating fat globule structure of infant formula based on MFGM to promote lipid uptake by improving lipolysis
5个月前
已完结
Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids
5个月前
已完结
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