Lv4
716 积分 2024-03-26 加入
Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce
3小时前
待确认
Formulation and organoleptic characteristics of flavor enhancer from shrimphead protein hydrolysate
1个月前
已完结
Focused beam reflectance measurement (FBRM) for determination starch granule diameter distribution and monitoring granule change and gelatinization degree during the gelatinization process
2个月前
已完结
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