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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!
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2023-09-07 加入
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Exploring potential correlations between fungal communities, safety, and quality properties of traditional fermented sauerkraut from Northeast China
7天前
已完结
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China
7天前
已完结
Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
7天前
已完结
Effects of community ecological network construction on microbial, physicochemical, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
7天前
已完结
Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage
12天前
已完结
Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage
12天前
已完结
Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage
12天前
已完结
Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly
12天前
已完结
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
2个月前
已完结
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
2个月前
已完结
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