Lv7
4440 积分 2023-11-29 加入
Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes
9天前
已关闭
Simultaneous extraction and purification of natural astaxanthin from Haematococcus pluvialis using adsorptive chromatography
4个月前
已完结
An innovative simplified one-pot process for Astaxanthin purification from Paracoccus carotinifaciens
4个月前
已完结
Redox regulation of cutaneous olfactory receptors OR2AT4 and OR6M1: When the skin smells UV damage
5个月前
已关闭
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