Lv1
38 积分 2023-07-17 加入
Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking
6分钟前
待确认
Advanced hair damage model from ultra‐violet radiation in the presence of copper
3个月前
已完结
Anomalous fluorescence of white hair compared to other unpigmented keratin fibres
3个月前
已完结
Water‐Assisted and Catalyst‐Free Hetero‐Michael Additions: Mechanistic Insights from DFT Investigations
3个月前
已完结
Anomalous fluorescence of white hair compared to other unpigmented keratin fibres
3个月前
已完结
A Review of Permanent Waving and Perm Chemistry
3个月前
已关闭
Biotechnology of functional proteins and peptides for hair cosmetic formulations
3个月前
已完结
Novel Compounds for Hair Repair: Chemical Characterization and In Vitro Analysis of Thiol Cross-Linking Agents
4个月前
已完结
Penetration of oils into hair
4个月前
已完结
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