Lv2
180 积分 2024-10-12 加入
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion
5小时前
待确认
Chapter 6 - Plant-Based Meat Analogues
20天前
已关闭
Plant-based and cell-based approaches to meat production
20天前
已完结
Comparison of In-Solution, FASP, and S-Trap Based Digestion Methods for Bottom-Up Proteomic Studies
2个月前
已完结
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion
2个月前
已完结
Antioxidant Activity of Proteins and Peptides
3个月前
已完结
Effect of processing on in vitro digestibility (IVPD) of food proteins
3个月前
已完结
Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk
3个月前
已完结
Comprehensive Characterization of Raw and Processed Quinoa from Conventional and Organic Farming by Label-Free Shotgun Proteomics
3个月前
已完结
皖公网安备34019202002308
