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156 积分 2024-05-31 加入
Advanced Spectroscopic Techniques for Lactose Crystallization Analysis: Investigating Water Participation in Crystal Morphology
4天前
已完结
Dynamic changes in reducing sugars, amino acids, volatiles of Lanxangia tsao-ko and prediction of their potential precursors during constant and variable temperature drying
24天前
已完结
膨松剂对冻干米粉复水特性影响研究
2个月前
已关闭
Investigating the differences in β-Cyclodextrin derivatives / Hyperoside inclusion complexes: Dissolution properties, thermal stability, and antioxidant activity
4个月前
已完结
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