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40 积分 2024-10-18 加入
Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis
1个月前
已完结
Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone
2个月前
已完结
Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils
3个月前
已完结
Characterization of yeast protein isolates extracted via high‐pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched‐chain amino acids
6个月前
已完结
Free Amino Acid Pools in the Spontaneously Hypertensive Rat: A Longitudinal Study
7个月前
已完结
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