Lv21
112 积分 2023-10-30 加入
Nutritional composition, phytochemical profile, health benefits and food applications of walnuts (Juglans regia L.)
2小时前
待确认
Predicting Protein Surface Property with its Surface Hydrophobicity
2个月前
已完结
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
3个月前
已完结
Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters
3个月前
已完结
Structure and ice recrystallization in frozen stabilized ice cream model systems
4个月前
已完结
The Science of Ice Cream
4个月前
已关闭
Antifreeze Proteins in Winter Rye Are Similar to Pathogenesis-Related Proteins
4个月前
已完结
Protein Precipitation Using Ammonium Sulfate
4个月前
已完结
Salting out of Proteins Using Ammonium Sulfate Precipitation
4个月前
已完结
Evaluation of Ice Recrystallization Inhibition of Ice-Binding Proteins by Monitoring Specific Ice Crystals
5个月前
已完结
皖公网安备34019202002308
