Lv7
3370 积分 2024-01-06 加入
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread
3个月前
已完结
Effect of extracellular vesicles derived from inflammatory H9C2 cardiomyocytes on the polarization of macrophages and its mechanism
4个月前
已关闭
Exploration of thermo-fluid-heat transfer evolution in salt cavern compressed air energy storage system under high-frequency injection and production conditions
4个月前
已完结
Extraction technology, components analysis and anti-inflammatory activity in vitro of total flavonoids extract from Artemisia anomala S. Moore
9个月前
已完结
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
9个月前
已完结
Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time
10个月前
已完结
Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time
10个月前
已完结
Volatile composition changes in lemon during fruit maturation by HS‐SPME‐GC‐MS
11个月前
已完结
The potential effects of whole grain-enriched diet on preventing osteoporosis
11个月前
已关闭
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