Lv61
2050 积分 2024-11-30 加入
Oral mitochondrial transplantation using nanomotors to treat ischaemic heart disease
12天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
2个月前
已完结
Purification and Identification of Peptides from Oyster (Crassostrea hongkongensis) Protein Enzymatic Hydrolysates and Their Anti-Skin Photoaging Effects on UVB-Irradiated HaCaT Cells
4个月前
已完结
Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (Crassostrea hongkongensis) and Antarctic krill (Euphausia superba) protein isolates
4个月前
已完结
Fermented shellfish condiments: A comprehensive review
5个月前
已完结
Development and validation of a prognostic model for acute-on-chronic hepatitis B liver failure
5个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
6个月前
已完结
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