Lv31
270 积分 2025-10-13 加入
FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening
3小时前
已完结
Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese
4个月前
已完结
Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system
5个月前
已完结
Achieving realistic gastric emptying curve in an advanced dynamic in vitro human digestion system: experiences with cheese—a difficult to empty material
5个月前
已完结
Free Fatty Acids Quantification in Dairy Products
5个月前
已完结
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
9个月前
已完结
Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
10个月前
已完结
The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese
10个月前
已完结
Official methods of analysis of AOAC International (16th edn)
10个月前
已完结
Determination of lactose in dairy products
10个月前
已完结
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