Lv4
466 积分 2021-03-02 加入
Structural basis of odorant recognition by a human odorant receptor
3个月前
已完结
Effects of Nitric Oxide-Enhanced Pediococcus pentosaceus YT2 on Post-Mortem Beef Tenderization
3个月前
已完结
gc-ims-tools – A new Python package for chemometric analysis of GC–IMS data
3个月前
已完结
Characterization, in vitro digestion properties and antioxidant activity of tropical starch - gallic acid complex
3个月前
已完结
Self-assembling gardenia pectin gel for cholestatic liver injury: Dual mechanisms of hepatoprotection via PPARα activation and gut microbial modulation
3个月前
已完结
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value
4个月前
已完结
Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones
4个月前
已完结
Chicken leg bone as a source of chondroitin sulfate
4个月前
已完结
Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability
4个月前
已完结
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