SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
木雨洛
Lv5
1150 积分
2022-09-06 加入
最近求助
最近应助
互助留言
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods
1个月前
已完结
The effects of pressure-based processing technologies on protein oxidation
1个月前
已完结
Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef
1个月前
已完结
Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins
1个月前
已完结
Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white
1个月前
已完结
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
1个月前
已完结
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
1个月前
已完结
The effects of pressure-based processing technologies on protein oxidation
1个月前
已完结
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
1个月前
已完结
Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage
2个月前
已完结
没有进行任何应助
和 doi不符
5个月前
不是同一篇文献
7个月前
不是同一篇文献
7个月前
感谢
1年前
谢谢。
1年前
谢谢
1年前
谢谢,帮大忙了
1年前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论