Lv11
50 积分 2024-01-04 加入
Seaweeds as a Source of Functional Proteins
2小时前
已完结
Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore
9天前
已完结
Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance
14天前
已完结
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
1个月前
已完结
Optimization of the alcalase and trypsin hydrolysis conditions of an isolated protein from Scenedesmus obliquus microalgae and characterization of its functional properties
1个月前
已关闭
Scalable production of carboxylated cellulose nanofibres using a green and recyclable solvent
2个月前
已完结
Optimisation of cellulase-assisted extraction of laminarin from the brown seaweed Ecklonia maxima, using response surface methodology
2个月前
已完结
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses
2个月前
已完结
Preparation and characterization of Maillard reaction products from enzymatic hydrolysate products of abalone viscera
2个月前
已完结
Study on Quality Changes of Kelp Gel Edible Granules during Storage
3个月前
已完结
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