Lv11
70 积分 2024-10-05 加入
The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage
1小时前
已完结
Differential Scanning Calorimetry of Edible Plant-Based Protein Using Glycerol as a Medium
1个月前
已完结
Differential scanning calorimetry (DSC) as a tool for studying thermal properties of a crude cellulase cocktail
1个月前
已完结
Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins
1个月前
已完结
SR-FTIR microspectroscopy: Emerging 2D structural-chemical analytical technique for food quality and safety monitoring
1个月前
已完结
皖公网安备34019202002308
