Lv5
1074 积分 2024-09-25 加入
The role of interfacial protein composition in the stability of soybean oil bodies: Elucidating the mechanism of protein-lipid co-oxidation under different extraction conditions
1天前
已完结
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions
1天前
已完结
Engineering of Multiple Modules to Improve Amorphadiene Production in Bacillus subtilis Using CRISPR-Cas9
1个月前
已完结
Food flavor analysis 4.0: A cross-domain application of machine learning
1个月前
已完结
Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry wastes
2个月前
已完结
Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds
3个月前
已完结
Development of ascorbyl palmitate-loaded nanostructured lipid carriers (NLCs) to increase the stability of Camelina oil
3个月前
已完结
Chemical structures of Lycii fructus polysaccharides tailored the gut microbiota composition of aged Caenorhabditis elegans
6个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
7个月前
已完结
Advancements in sustainable extraction of seaweed phenolics: Integrating extraction technologies with natural deep eutectic solvents (NADES)
7个月前
已完结
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