Lv2
110 积分 2024-09-24 加入
Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
1天前
待确认
Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
5天前
已完结
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages
8天前
已完结
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
8天前
已关闭
Multi-spectroscopic analysis and molecular simulations provide insights into the noncovalent interactions between the novel antimicrobial peptide Pup2 and Epigallocatechin-3-gallate (EGCG)
14天前
已完结
Synergistic D‐Amino Acids Based Antimicrobial Cocktails Formulated via High‐Throughput Screening and Machine Learning
20天前
已完结
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