Lv11
48 积分 2024-09-21 加入
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
6天前
已完结
Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation
6天前
已完结
Specific and Efficient N-Propionylation of Histones with Propionic Acid N-Hydroxysuccinimide Ester for Histone Marks Characterization by LC-MS
20天前
已完结
N -acetyl-aspartyl-glutamate and inhibition of glutamate carboxypeptidases protects against soman-induced neuropathology
1个月前
已完结
Large-Scale Quantitative Assessment of Different In-Solution Protein Digestion Protocols Reveals Superior Cleavage Efficiency of Tandem Lys-C/Trypsin Proteolysis over Trypsin Digestion
1个月前
已完结
Selegiline Improves Cognitive Impairment in the Rat Model of Alzheimer’s Disease
1个月前
已完结
Site-Specific Identification of Lysine Acetylation Stoichiometries in Mammalian Cells
2个月前
已关闭
Strategies for Acid and Amine Cross-linking and Labeling for Protein Structural Characterization Using Mass Spectrometry
3个月前
已完结
Strategies for Acid and Amine Cross-linking and Labeling for Protein Structural Characterization Using Mass Spectrometry
3个月前
已完结
Analysis of the Amine Submetabolome Using Novel Isotope-Coded Pyrylium Salt Derivatization and LC-MS: Herbs and Cancer Tissues as Cases
3个月前
已完结
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