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4 积分 2023-10-28 加入
Total Antioxidant Capacity of Fruits
15小时前
已完结
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
15小时前
已完结
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
15小时前
已完结
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
15小时前
已完结
Evaluation of flavor characteristics in Chinese wheat flour paste using electronic‐nose, electronic‐tongue, and headspace‐gas chromatography‐ion mobility spectrometry at different fermentation stages
16天前
已完结
Aminative Suzuki–Miyaura coupling
1年前
已完结
Ni-catalysed assembly of axially chiral alkenes from alkynyl tetracoordinate borons via 1,3-metallate shift
1年前
已完结
Transition-metal-free C(sp2)–C(sp3) cross-coupling of α-(pseudo)halo aliphatic ketones with boronic acids via a 1,4-metallate shift
1年前
已完结
Olefin functionalization/isomerization enables stereoselective alkene synthesis
1年前
已完结
Ni-catalysed assembly of axially chiral alkenes from alkynyl tetracoordinate borons via 1,3-metallate shift
1年前
已完结
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