Lv11
80 积分 2025-10-23 加入
Effects of proteome changes on the tenderness of yak rumen smooth muscle during postmortem storage based on the label-free mass spectrometry
4天前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
13天前
已完结
A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro
30天前
已完结
Evolutionary pattern of liquid-liquid phase separation in amphiphilic molecular self-assembly during the natural aging process of strong-aroma Baijiu
2个月前
已完结
Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit
2个月前
已完结
Evolutionary pattern of liquid-liquid phase separation in amphiphilic molecular self-assembly during the natural aging process of strong-aroma Baijiu
3个月前
已完结
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
3个月前
已完结
Prediction of the glass transition temperature of low molecular weight components and polysaccharide mixtures
3个月前
已完结
Fluorescence spectrum characteristics of ethanol-water clusters
3个月前
已完结
Response Surface Methodology Optimization of Exosome-like Nanovesicles Extraction from Lycium ruthenicum Murray and Their Inhibitory Effects on Aβ-Induced Apoptosis and Oxidative Stress in HT22 Cells
3个月前
已完结
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