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44 积分 2024-06-17 加入
Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages
1个月前
已完结
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
1个月前
已完结
On the possible use of exogenous histones in cell technology
2个月前
已关闭
Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2−ΔΔCT Method
2个月前
已完结
Measuring the DNA Content of Cells in Apoptosis and at Different Cell-Cycle Stages by Propidium Iodide Staining and Flow Cytometry
3个月前
已完结
Analysis of cell cycle by flow cytometry
3个月前
已完结
Establishing correlations in the en-mass migration of dermal fibroblasts on oriented fibrillar scaffolds
3个月前
已完结
ApplyingHS-SPME-GC-MScombinedwithPTR-TOF-MStoanalyzethevolatilecompoundsincoffeehusksofCoffeaarabicawithdifferentprimaryprocessingtreatmentsinYunnan
4个月前
已完结
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
4个月前
已完结
Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition
4个月前
已完结
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