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清晨好,您是今天最早来到科研通的研友!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您科研之路漫漫前行!
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2023-01-20 加入
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Preparation, structural analysis and antioxidant activities of phosphorylated (1 → 3)-β-d-glucan
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Barley and yeast β-glucans as new emulsifier agents for the development of aqueous natural antifungal formulations
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The antioxidant activities of six (1 → 3)-β- d -glucan derivatives prepared from yeast cell wall
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
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Decolorization affects the structural characteristics and antioxidant activity of polysaccharides from Thesium chinense Turcz: Comparison of activated carbon and hydrogen peroxide decolorization
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Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities
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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
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Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon
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Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
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Metabolic analysis as a driver for discovery, diagnosis, and therapy
10个月前
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Preliminary Characterization of Physical Properties of Cross-Laminated-Timber (CLT) Panels for Hygrothermal Modelling
2个月前
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感谢,帮大忙了
1年前
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