Lv61
2700 积分 2023-08-05 加入
The next decade of alternative proteins
58分钟前
待确认
Chemical characterization of the aroma of Grenache rose wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
2个月前
已完结
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
2个月前
已完结
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
2个月前
已完结
Oat protein nanofibrils as a plant-based solution for iron fortification
3个月前
已完结
A Dynamic-Model-Based Wheel Slip Detector for Mobile Robots on Outdoor Terrain
3个月前
已完结
Inducing bacterial calcification for systematic treatment and immunomodulation against methicillin-resistant Staphylococcus aureus
4个月前
已完结
Protection Mechanism of Metal Ion Pre-Stress on Lactobacillus acidophilus CICC 6074 under Acid Tolerance
6个月前
已完结
A physicochemical evaluation of ossein-hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids
6个月前
已完结
Metabolic engineering to improve the biomanufacturing efficiency of acetic acid bacteria: advances and prospects
6个月前
已完结
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