Food Science
Cow Milk
100%
Camel Milk
100%
Frozen Yogurt
100%
Leuconostoc
100%
Protein-Polysaccharides Interaction
50%
Food Matrix
50%
Sensory Properties
25%
Biochemistry, Genetics and Molecular Biology
Leuconostoc mesenteroides
100%
Bovine Serum Albumin
100%
Surface Plasmon Resonance
100%
Equilibrium Constant
14%
Optical Rotation
14%
Molecular Weight
14%
Methylation
14%
Biopolymer
14%
Chemical Structure
14%
Polysaccharide
14%
Glucan
14%
Dextran
14%
Protein Interaction
14%
Gene Linkage
14%
High Performance Thin Layer Chromatography
10%
Material Science
Nuclear Magnetic Resonance Spectroscopy
100%
Surface Plasmon
100%
Nuclear Magnetic Resonance
50%
Structure (Composition)
50%
Two-Dimensional Nuclear Magnetic Resonance Spectroscopy
50%
Biopolymer
50%