Lv1
46 积分 2025-10-23 加入
A Cellulose-Based Self-Powered Ammonia Sensor for Food Freshness
7天前
已完结
Lacticaseibacillus paracasei JM053 alleviates osteoporosis in rats by increasing the content of soy isoflavone aglycones in fermented soymilk
1个月前
已完结
Intelligent transformation of ultrasound-assisted novel solvent extraction plant active ingredients: Tools for machine learning and deep learning
1个月前
已完结
Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough
1个月前
已完结
Formation of Fibrous Materials from Dense Calcium Caseinate Dispersions
2个月前
已完结
Antihypertensive effect of an angiotensin converting enzyme inhibitory peptide from enzyme modified cheese
3个月前
已完结
Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability
3个月前
已完结
Lipases: Interfacial Enzymes with Attractive Applications
3个月前
已完结
Imitation of soymilk–cow’s milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties
4个月前
已完结
皖公网安备34019202002308
