Lv5
1000 积分 2024-10-08 加入
Plant-Based Food Industry: Overview and Trends
29天前
已完结
Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues
3个月前
已完结
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
3个月前
已完结
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
3个月前
已完结
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
3个月前
已完结
Determination of carbonyl content in oxidatively modified proteins
3个月前
已关闭
盐离子对高水分组织蛋白品质 的影响及机理研究
4个月前
已完结
4 - Sprouted grains as new plant-based protein sources
5个月前
已完结
Chapter 1 - Importance and nutritive value of animal proteins in human diet
5个月前
已完结
Chapter 1 - Importance and nutritive value of animal proteins in human diet
5个月前
已关闭
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