Lv1
10 积分 2024-02-03 加入
PENGARUH VARIETAS DAN LAMA FERMENTASI TERHADAP KUALITAS KEFIR SUSU KACANG TANAH (Arachis hypogaea)
2个月前
已关闭
Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
5个月前
已完结
Lactic Acid Bacteria Application to Decrease Food Allergies
9个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1’s immunoreactivity, physical-chemical properties and sensory attributes
9个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1’s immunoreactivity, physical-chemical properties and sensory attributes
10个月前
已完结
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
10个月前
已完结
Food Allergens and Methods for Producing Hypoallergenic Foods
10个月前
已完结
Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity
10个月前
已完结
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