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2020 积分
2024-06-17 加入
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Modification of MWNTs by the combination of Li-TFSI and MAPP: Novel strategy to high performance PP/MWNTs nanocomposites
18天前
已关闭
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and Emulsion stability
1个月前
已完结
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
1个月前
已完结
Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties
1个月前
已完结
Changes in Phenols, Color, and Sensory Characteristics of Muscadine Wines by Pre- and Post-Fermentation Additions of PVPP, Casein, and Gelatin
1个月前
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Wine Protein Haze: Mechanisms of Formation and Advances in Prevention
4个月前
已完结
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
4个月前
已完结
Membrane techniques in the production of beverages
5个月前
已完结
Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper
6个月前
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Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods
6个月前
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