Lv11
100 积分 2024-09-21 加入
Insights into the Flavor Endowment of Aroma-Active Compounds in Cloves (Syzygium Aromaticum) to Stewed Beef
3个月前
已完结
Restructured ground chicken quality study by ultrasound combined with plasma protein treatment
3个月前
已完结
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
4个月前
已完结
Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content
4个月前
已完结
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