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130 积分 2024-11-15 加入
Mechanisms by which cooking processing and protein distribution synergistically affect the structural, physicochemical and digestive properties of black rice starch
4个月前
已完结
Biotic–abiotic hybrids for bioanalytics and biocatalysis
4个月前
已完结
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
9个月前
已完结
Effect of lyophilization on the essential oil content and composition of herbs and spices with different volatile secretory structures
11个月前
已完结
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