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20 积分 2024-02-02 加入
Reducing the Allergenicity of β-Lactoglobulin by Covalent Modification with Different Contents of Epigallocatechin Gallate (EGCG): In Vitro and In Vivo Studies
5天前
已完结
Microbiome connections with host metabolism and habitual diet from 1,098 deeply phenotyped individuals
1个月前
已完结
Physiological and transcriptomic analysis of ‘Whangkeumbae’ pear core browning during low-temperature storage
1个月前
已完结
Dendritic cells in food allergy, treatment, and tolerance
2个月前
已完结
Recent advances in research on biomass‐based food packaging film materials
3个月前
已完结
Research progress on chemical modification of alginate: A review
3个月前
已完结
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films
3个月前
已完结
Potential efficacy of processing technologies for mitigating crustacean allergenicity
3个月前
已完结
Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment
3个月前
已完结
Anthocyanin food colorant and its application in pH-responsive color change indicator films
4个月前
已完结
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