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青山
Lv1
50 积分
2023-03-30 加入
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Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
11天前
已完结
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
2个月前
已完结
Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat
5个月前
已完结
Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin
5个月前
已完结
Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
5个月前
已完结
Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type
5个月前
已完结
Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times
5个月前
已完结
Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method
6个月前
已完结
Complex‐Formation between Glucosinolates and Tetrachloropalladate(II) and its Utilization in Plant Breeding
6个月前
已完结
The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
6个月前
已完结
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