Lv4
530 积分 2025-03-21 加入
A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism
1个月前
已完结
Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates’ ultrasound-assisted binding and its stability, solubility and emulsibility analysis
4个月前
已完结
Structural characterization and anti-inflammatory activities of a purified polysaccharide from fruits remnants of Alpinia zerumbet (Pers.) Burtt. et Smith
4个月前
已完结
Anticancer Activity and Mechanism of Xanthohumol: A Prenylated Flavonoid From Hops (Humulus lupulus L.)
4个月前
已完结
皖公网安备34019202002308
