Lv31
240 积分 2024-08-25 加入
Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B9), biotin (B7), and vitamin D3
13天前
已完结
Gel performance of surimi induced by various thermal technologies: A review
21天前
已完结
Endogenous Enzymes in Antarctic Krill: Control of Activity During Storage and Utilization
1个月前
已完结
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
2个月前
已完结
Mechanisms of polyphenols on quality control of aquatic products in storage: A review
2个月前
已完结
Engineering Marine Phospholipid Nanoliposomes via Glycerol-Infused Proliposomes: Mechanisms, Strategies, and Versatile Applications in Scalable Food-Grade Nanoliposome Production
3个月前
已完结
Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model
3个月前
已完结
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