credit
发表于 2025-3-21 18:12:52
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结果
发表于 2025-3-21 20:25:44
Modification of Food Proteins by Non-Enzymatic Methods,e always desirable and often irreplaceable. Reviews on food protein modifications for improved functionality are available in the literature.1–3 This review covers only non-enzymatic modifications with an emphasis on current developments.
aspect
发表于 2025-3-22 03:00:19
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责难
发表于 2025-3-22 05:05:45
ll note that, though six of the topics reviewed in this volume are new, five of them have already featured in ‘Developments in Food Proteins‘. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.978-1-4684-9897-4978-1-4684-9895-0
enfeeble
发表于 2025-3-22 10:12:01
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尾随
发表于 2025-3-22 14:08:12
Kölner Schriften zum Medizinrechte always desirable and often irreplaceable. Reviews on food protein modifications for improved functionality are available in the literature.1–3 This review covers only non-enzymatic modifications with an emphasis on current developments.
罐里有戒指
发表于 2025-3-22 17:14:46
Zentrale Ergebnisse und Schlussfolgerungen,lastein reaction product. Determann & Kohler. carried out a plastein reaction with a synthetic oligopeptide and obtained a series of polycondensates as the plastein reaction product. In recent studies conducted in order to develop the plastein reaction for various practical purposes, plastein has of
diabetes
发表于 2025-3-22 21:40:08
B. J. F. Hudson (Honorary Research Fellow and Cons
灾祸
发表于 2025-3-23 02:28:33
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昆虫
发表于 2025-3-23 08:36:24
Modification of Food Proteins by Enzymatic Methods,methods. The newly developed method(s) should produce an end product that is safe for human consumption by meeting the food additive standards imposed by the United States Food and Drug Administration (FDA). Most importantly, industrial modification processes must be specfic, reproducible and cost effective.