Lv11
52 积分 2024-09-27 加入
Effects of Common Japanese Cooking Methods on the Flavonoid Content, Total Polyphenol Content, and Antioxidant Activity of Food Ingredients
2小时前
待确认
Investigation of the Phenolic Contents and Antioxidant Activities of Some Natural Edible Mushroom Species
3小时前
待确认
Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity
29天前
已完结
Termitomyces bulborhizus sp. nov. from China, with a key to allied species
1个月前
已完结
Phylogenetic relationships, taxonomic revision and new taxa of Termitomyces (Lyophyllaceae, Basidiomycota) inferred from combined nLSU- and mtSSU-rDNA sequences
1个月前
已完结
New species of Termitomyces (Agaricales, Lyophyllaceae) from Yunnan Province, China
1个月前
已完结
Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom
1个月前
已完结
Improved method of resolving nucleotides by reversed-phase high-performance liquid chromatography
1个月前
已完结
Determination of Peptides and Proteins in Fats and Oils
2个月前
已完结
Mass spectrometry profiling of low molecular weight proteins and peptides isolated by acetone precipitation
2个月前
已完结
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