Lv3
320 积分 2026-05-24 加入
What Is the Heart? Anatomy, Function, Pathophysiology, and Misconceptions
14天前
已完结
Right Heart Diastology, Where Are We Now?
14天前
已完结
Identification of IgE Epitopes and Analysis of Critical Amino Acid Residues in Fish Parvalbumin
1个月前
已完结
Food Allergy
1个月前
已完结
Improving the functional, thermal stability and structural properties of soybean protein isolate by dual modification of succinylation combined with ultrasound: Focus on the ultrasound intensity
1个月前
已完结
Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions
1个月前
已完结
Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide
1个月前
已完结
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