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Department of Food Science, Cornell University | 論文
- Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin
- Expression of Recombinant Bovine β-Lactoglobulin in Escherichia coli(Microbiology & Fermentation Industry)
- Caffeic Acid Phenethyl Ester(CAPE) : Synthesis and X-Ray Crystallographic Analysis