Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
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作者：科研～小助
分类：文献
价格：1知币
属性：13 页
大小：15.49MB
格式：PDF
时间：2025-09-04
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Identification of potential antioxidant peptides from protein hydrolysates of pearl oil apricot almonds: Combination of in vitro and molecular docking studies
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Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles
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