Research [ASAP] Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying LikeLiked Carbon Daddy Date: January 7, 2025 Less than 1 MinRead Views: 8 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.4c00856 Source: http://dx.doi.org/10.1021/acsfoodscitech.4c00856 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail Related articles DELO Introduces New Small Area Lamp for High-Speed Light Curing Research February 5, 2025 Immobilization of ammonia-oxidizing bacteria using mycelial pellets: Preparation, characteristics, and application for nitritation Research February 5, 2025 Littelfuse Introduces TPSMB-L Series Automotive TVS Diodes with Industry-Leading Low Clamping Voltage Research February 5, 2025 A novel and efficient strategy for screening high prodigiosin-yielding bacterial mutants by using multiple negative regulatory factors and fermentation optimization under waste cooking oil... Research February 5, 2025 Recent articles DELO Introduces New Small Area Lamp for High-Speed Light Curing Research February 5, 2025 Immobilization of ammonia-oxidizing bacteria using mycelial pellets: Preparation, characteristics, and application for nitritation Research February 5, 2025 Littelfuse Introduces TPSMB-L Series Automotive TVS Diodes with Industry-Leading Low Clamping Voltage Research February 5, 2025 Researchers look to underground future for hydrogen Carbon Markets February 5, 2025
