Skip to content
Welcome to University of Aberdeen, Mumbai
Home
English
Deutsch
Español
Français
Italiano
日本語
Nederlands
Português
Português (Brasil)
中文(简体)
中文(繁體)
Türkçe
עברית
Gaeilge
Cymraeg
Ελληνικά
Català
Euskara
Русский
Čeština
Suomi
Svenska
polski
Dansk
slovenščina
اللغة العربية
বাংলা
Galego
Tiếng Việt
Hrvatski
हिंदी
Հայերէն
Українська
Sámegiella
Монгол
Māori
Sign In
全文检索
题名
作者
主题
索引号
ISBN/ISSN
标签
检索
高级检索
Channels
搜索更多频道:
主题: 16S rRNA sequencing
像这样添加更多频道
Toggle additional channel list for 主题: 16S rRNA sequencing
主题: Lissajous plot
主题: aggregates
主题: alkaline extraction
主题: anisotropy
主题: benchtop versus pilot plant production
主题: casein micelles
主题: color
主题: complex coacervation
主题: desalting
主题: diet
主题: digestion products
主题: fat mimic
主题: fat replacer
主题: fibrous structuring
主题: foaming capacity
主题: foaming stability
主题: free amino acids
主题: functional properties
主题: gut microbiota
主题: high-moisture extrusion
主题: in-line high-shear mixer
主题: ionic strength
主题: lentil proteins
主题: meat analogue
主题: meat analogues
主题: membrane filtration
主题: microfiltration
主题: microgels
Channel Options
将项目显示为搜索结果
探索相关频道
Quick Look
Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
Load more items
主题: LC-MS/MS identification
像这样添加更多频道
Toggle additional channel list for 主题: LC-MS/MS identification
主题: Lissajous plot
主题: aggregates
主题: alkaline extraction
主题: anisotropy
主题: benchtop versus pilot plant production
主题: casein micelles
主题: color
主题: complex coacervation
主题: desalting
主题: diet
主题: digestion products
主题: fat mimic
主题: fat replacer
主题: fibrous structuring
主题: foaming capacity
主题: foaming stability
主题: free amino acids
主题: functional properties
主题: gut microbiota
主题: high-moisture extrusion
主题: in-line high-shear mixer
主题: ionic strength
主题: lentil proteins
主题: meat analogue
主题: meat analogues
主题: membrane filtration
主题: microfiltration
主题: microgels
Channel Options
将项目显示为搜索结果
探索相关频道
Quick Look
Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
Load more items
相似书籍: Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
Channel Options
View Record
探索相关频道
Quick Look
Characterization and Encapsulation of Natural Antioxidants: Interaction, Protection and Delivery
Quick Look
Target and Non-Target Approaches for Food Authenticity and Traceability
Quick Look
Hoehnea
Quick Look
Quantitative Plant Biology
Quick Look
Plant Phenome Journal
Quick Look
Dynamical Models of Biology and Medicine
Quick Look
Integrative Multi-Omics in Biomedical Research
Quick Look
Prevention and Treatment of Sarcopenia
Quick Look
Molecular Plant Pathology
Quick Look
Cucumber Economic Values and Its Cultivation and Breeding
Quick Look
The Plant Genome
Quick Look
Plant Perspectives
Quick Look
تنش های محیطی در علوم زراعی
Quick Look
Legume Science
Quick Look
Plant Biotechnology Journal
Quick Look
Plants, People, Planet
Quick Look
Plant-Environment Interactions
Quick Look
Grassland Research
Quick Look
Plant Direct
Quick Look
BMC Plant Biology
Quick Look
Manual de Boas Práticas para a Gestão e Controlo de Plantas Invasoras Lenhosas em Portugal Continental
Quick Look
African Journal of Pure and Applied Sciences
Quick Look
Journal of the World Aquaculture Society
Quick Look
Dietary Polyphenols and Human Health
Load more items
View Record
前一个
探索相关频道
下一个