Lv21
130 积分 2024-09-24 加入
Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
14天前
已完结
Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
17天前
已完结
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages
21天前
已完结
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
21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)
27天前
已完结
Synergistic D‐Amino Acids Based Antimicrobial Cocktails Formulated via High‐Throughput Screening and Machine Learning
1个月前
已完结
皖公网安备34019202002308
