Lv2
106 积分 2025-06-20 加入
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
3天前
已完结
Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
3天前
已完结
Compatibility study between ferulic acid and excipients used in cosmetic formulations by TG/DTG, DSC and FTIR
15天前
已完结
Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols
2个月前
已完结
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