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西柚栗
Lv1
60 积分
2024-09-08 加入
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Preparation and Characterization of a Humate Surfactant with Hydroxymethylation and Esterification Modification of Lignite
1天前
已关闭
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules
3天前
已完结
Continuous preparation of low-phenylalanine formulations by treatment of edible protein with immobilized phenylalanine ammonia lyase
4天前
已完结
Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations
16天前
已完结
Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules
26天前
已完结
Recovery of copper sulfate from acidic mine waters by membrane crystallization
1个月前
已完结
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates
1个月前
已完结
Development of low phenylalanine flour for phenylketonuric patient
1个月前
已完结
没有进行任何应助
不需要了【积分已退回】
1天前
感谢,点赞,速度真快,帮大忙了
4天前
感谢,点赞,速度真快,帮大忙了
16天前
感谢,点赞,速度真快,帮大忙了
26天前
速度真快,帮大忙了,感谢
1个月前
感谢
1个月前
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