Lv1
20 积分 2024-12-10 加入
Optimization of a Solid-Phase Extraction Method Using Copolymer Sorbents for Isolation of Phenolic Compounds in Red Wines and Quantification by HPLC
6个月前
已完结
Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
11个月前
已完结
Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts
11个月前
已完结
New Developments and Applications of Bacteriocins and Peptides in Foods
1年前
已完结
Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates
1年前
已完结
The health-promoting potential of peptides from brewing by-products: An up-to-date review
1年前
已完结
皖公网安备34019202002308
