https://www.selleckchem.com/products/b02.html
Our findings suggest that the extracts from the brown algae could be a potential economical gel structure enhancer to improve the myosin network.The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass spectrometry and 3-nitrophenylhydrazine derivatization. Among the investigated volatiles, representatives of aldehydes, ketones, and acids were repor
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