Lv11
20 积分 2024-10-21 加入
Current insights into heat treatment for improving functionalities of soy protein: A review
4小时前
待确认
Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
6小时前
已完结
Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production
19天前
已完结
Essential oils: their antibacterial properties and potential applications in foods—a review
5个月前
已完结
Anti‐inflammatory properties of an aldehydes‐enriched fraction of grapefruit essential oil
5个月前
已完结
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