Lv1
30 积分 2026-01-17 加入
The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters
21天前
已完结
Accurate and robust protein sequence design with CarbonDesign
5个月前
已完结
Comprehensive study on applications of artificial neural network in food process modeling
6个月前
已完结
GeoEvoBuilder: A deep learning framework for efficient functional and thermostable protein design
6个月前
已完结
Computational protein design
6个月前
已完结
Accurate and robust protein sequence design with CarbonDesign
6个月前
已完结
皖公网安备34019202002308
