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2024-02-27 加入
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Limosilactobacillus mucosae FZJTZ26M3 prevents NAFLD in mice through modulation of lipid metabolism and gut microbiota dysbiosis
23天前
已完结
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
2个月前
已完结
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
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Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
2个月前
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A simple aptamer/gold nanoparticle aggregation-based colorimetric assay for oxidized low-density lipoprotein determination
3个月前
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Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging
3个月前
已完结
Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective
3个月前
已完结
Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage
3个月前
已完结
Computational and physicochemical insight into 4-hydroxy-2-nonenal induced structural and functional perturbations in human low-density lipoprotein
3个月前
已完结
Mechanism of amino acid delay on thermal aggregation behavior of liquid egg yolk: Thermal aggregation, water distribution, molecular structure
3个月前
已完结
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