Lv21
190 积分 2024-05-31 加入
A comprehensive review of the production, beneficial properties, and applications of kefiran, the kefir grain exopolysaccharide
3个月前
已完结
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
3个月前
已完结
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities
3个月前
已完结
Effect of silicon dioxide nanoparticle on microstructure, mechanical and barrier properties of biodegradable PBAT/PBS food packaging
4个月前
已完结
A review of wheat starch analyses: Methods, techniques, structure and function
4个月前
已完结
Analytical composition of flours through thermogravimetric and rheological combined methods
4个月前
已关闭
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
4个月前
已完结
Comparative analyses of milk and water kefir: Fermentation temperature, physicochemical properties, sensory qualities, and metagenomic composition
4个月前
已完结
Analysis and health risk assessment of polychlorinated biphenyls (PCB) in meat products (sausage) by using GC/MS
4个月前
已完结
A review of casein phosphopeptides: From enrichment identification to biological properties
5个月前
已完结
皖公网安备34019202002308
