Lv1
80 积分 2024-01-21 加入
Chapter 16: Hydrogel-based Systems
9个月前
已关闭
Biological macromolecules for nutrients delivery
9个月前
已完结
Monte Carlo simulations of flexible polyanions complexing with whey proteins at their isoelectric point
10个月前
已完结
Bioraffineriekonzepte: mehr erreichen, ohne zu pressen
11个月前
已关闭
Unrefined plant raw materials are key to nutritious food
1年前
已完结
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing
1年前
已完结
Rheological properties of whey protein/gum arabic coacervates
1年前
已完结
Rheological properties of whey protein/gum arabic coacervates
1年前
已完结
皖公网安备34019202002308
