Lv11
50 积分 2025-01-02 加入
Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt
2小时前
已完结
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties
4天前
已完结
Biogenic production of seleno-amino acids and seleno-nanoparticles by Saccharomyces boulardii
18天前
已完结
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