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180 积分 2026-03-06 加入
Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves
19天前
已完结
Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits
1个月前
已完结
Color difference Delta E-A survey
2个月前
已关闭
Dicaffeoyl polyamine derivatives from bitter goji: Contribution to the bitter taste of fruit
2个月前
已完结
The prospect of mushroom as an alterative protein: From acquisition routes to nutritional quality, biological activity, application and beyond
2个月前
已完结
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
2个月前
已完结
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review
2个月前
已完结
Functional properties of proteins in foods: A survey
2个月前
已完结
Emulsifying properties of proteins: evaluation of a turbidimetric technique
2个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
2个月前
已完结
Technostress Creators and Inhibitors Scale
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