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40 积分 2024-01-02 加入
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism
15小时前
待确认
Soy Protein-Based Wound Dressings: A Review of Their Preparation, Properties, and Perspectives
1个月前
已完结
Structural and Functional Analysis of Various Globulin Proteins from Soy Seed
1个月前
已完结
Effect of pH on the gelling properties of pea protein-pectin dispersions
3个月前
已完结
Flaxseed proteins—a review
5个月前
已完结
Functional Properties of Oilseed Cakes and Defatted Meals of Mustard, Soybean and Flaxseed
5个月前
已完结
Flaxseed proteins—a review
5个月前
已完结
Comparative Study of Structural and Physicochemical Properties of Pigeon Pea (Cajanus cajan L.) Protein Isolates and its Major Protein Fractions
6个月前
已完结
Structural and functional properties of fava bean legumin and vicilin protein fractions
6个月前
已完结
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