Lv11
30 积分 2024-11-16 加入
Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties
5小时前
已完结
Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean
1个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
1个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
1个月前
已完结
皖公网安备34019202002308
