Lv11
66 积分 2022-05-17 加入
574. Colour changes in heated and unheated milk: II. The whitening of milk on heating
2小时前
已完结
Soy protein compared with whey protein ameliorates insulin resistance by regulating lipid metabolism, AMPK/mTOR pathway and gut microbiota in high-fat diet-fed mice
9天前
已完结
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
9天前
已完结
Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone
15天前
已完结
Phosphorus Content of Several Plant-Based Yogurts
24天前
已关闭
Use of Biotechnology to Enhance Soy Protein Ingredients
2个月前
已完结
Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
2个月前
已完结
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils
2个月前
已完结
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
3个月前
已完结
Complex dynamics in a two-enzyme reaction network with substrate competition
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