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40 积分 2024-07-14 加入
The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity
12小时前
已完结
High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
1个月前
已完结
Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein
1个月前
已完结
High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
1个月前
已完结
Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
2个月前
已完结
In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)
2个月前
已完结
High resolution liquid chromatography tandem mass spectrometry for the separation and identification of peptides in coffee silverskin protein hydrolysates
2个月前
已完结
High resolution liquid chromatography tandem mass spectrometry for the separation and identification of peptides in coffee silverskin protein hydrolysates
3个月前
已完结
In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates
3个月前
已完结
Microbial transglutaminase alters the immunogenic potential and cross-reactivity of horse and cow milk proteins
3个月前
已完结
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