Lv21
108 积分 2023-09-21 加入
超微粉碎-微粒化组合技术对乳清蛋白结构和加工特性的影响
17天前
已完结
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins
18天前
已完结
乳清蛋白基脂肪替代的研究进展
19天前
已关闭
Crystallisation of α-lactose monohydrate from dimethyl sulfoxide (DMSO) solutions: influence of β-lactose
2个月前
已完结
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
3个月前
已完结
Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins
3个月前
已完结
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