Lv1
80 积分 2023-08-01 加入
Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
4个月前
已完结
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate
5个月前
已完结
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate
5个月前
已关闭
皖公网安备34019202002308
