soluble protein - Globe Thesis

Keyword [soluble protein] Result: 41 - 60 \| Page: 3 of 4
41.	Study On Application Of The Molecular Weight Distribution Fingerprint Of The Soluble Protein And Comprehensive Materials In Rapid Authentication And Detection Of Orange Juice Authenticity
42.	The Study Of That Plant Hormones Induce Freshwater Micro-algae Produce Biodiesel And High Value-added Secondary Metabolites
43.	The Properties Of Salt Soluble Proteins Of Oratosquilla Oratoria
44.	Study On Superchilling Storage Technology Of Rabbit Meat
45.	Study Of Thermal Pretreatment Optimization And Anaerobic Acidification Application During Co-fermentation Of Wasted Activated Sludge And Corn Straw
46.	The Effect Of Microwave Heating On The Soluble Proteins Of Pork And The Preliminary Detection On Soluble Proteins Using Screen Printed Electrode
47.	Study On Water - Soluble Protein And Active Peptides In Lentinus Edodes
48.	Development Of The Approaches To Extract Rice Proteins And Their Enlarged Preparation
49.	The Extraction Of Water-Soluble Protein From Peanut Meal And The Study Of Peanut Protein Beverage
50.	Microbial Solid Fermentation To Reduce Free Gossypol Content In The Cottonseed Meal
51.	Study On Characteristics Of Brochothrix Thermosphacta In Pork Protein Decomposing And Protease Secretion In Liquid Culture
52.	Effect Of Arbuscular Mycorrhizal Fungi On Accumulation And Resistance Of Antimony In Plants
53.	Influence Of Stepwise Chilling On Meat Quality And Postmortem Bovine Muscle Proteome
54.	Preparation Of Water Soluble Protein From Pseudosciaena Crocea Eggs Oxidation Active Peptide And The Activity Research
55.	Functional Properties And Application In Meat Products Of Pork Liver Water-soluble Protein
56.	High Protease Activity Of Probiotic Bacillus Screening And Corn Gluten Meal Fermentation Crafts Research
57.	Study On Extraction And Freshness-keeping Effect Of Water Soluble Protein From Royal Jelly
58.	Synthesis Of The Novel Water-soluble Iridium Complexes And Their Applications As Phosphorescence Probes
59.	Mechanism Study Of The Effects Of L-arginine And L-lysine On Water Holding Capacity And Texture Of Chicken Sausage
60.	Study On The Development And Storage Of Snack Jerky
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