Lv1
30 积分 2025-03-29 加入
Interplay of multiple interaction forces: Binding of tyrosine kinase inhibitor nintedanib with human serum albumin
1年前
已完结
Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model
1年前
已完结
The centenary of the Stern-Volmer equation of fluorescence quenching: From the single line plot to the SV quenching map
1年前
已完结
Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
1年前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
1年前
已完结
Effect of fatty acids on the flavor formation of fish sauce
1年前
已完结
Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)
1年前
已完结
Activated carbon as a deodorisation agent for Gracilaria changii: Impact on volatile profile, physicochemical properties, and antioxidant activity
1年前
已完结
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