Lv1
40 积分 2024-03-22 加入
骆驼乳脂肪的成分、营养价值和功能特性的综合综述
14小时前
待确认
高压均质对双蛋白结构及其乳液功能性能的影响
5个月前
已完结
Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects
6个月前
已完结
Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp
6个月前
已完结
全流和部分高压均质对乳乳液性能的影响
6个月前
已完结
高压均质对明胶理化和功能特性的影响
6个月前
已完结
Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L
6个月前
已完结
高压均质化对榛子牛奶微观结构和流变特性的影响
6个月前
已完结
动态超高压均质对乳清蛋白结构和功能特性的影响
6个月前
已完结
Effect of Heating Treatments, Processing Methods and Refrigerated Storage of Milk and Some Dairy Products on Lipids Oxidation
8个月前
已完结
皖公网安备34019202002308
