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30 积分 2024-04-09 加入
Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins
1天前
已完结
Universal sample preparation method for proteome analysis
2个月前
已完结
Spectrophotometric assay using o-phthaldialdehyde for determination of reactive lysine in dairy products
2个月前
已完结
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions
3个月前
已完结
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: effect of the heating time
3个月前
已完结
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