Lv3
396 积分 2024-09-27 加入
Depressing effect of salts on thermal degradation of inosine 5'-monophosphate and guanosine 5'-monophosphate in aqueous solution
4天前
已完结
Formation of pyrazines in Maillard model systems of lysine-containing dipeptides
4天前
已完结
Application of infrared radiation in the drying of food products
4天前
已完结
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
4天前
已完结
Termitomyces heimii Associated with Fungus-Growing Termite Produces Volatile Organic Compounds (VOCs) and Lignocellulose-Degrading Enzymes
7天前
已完结
Effects of a β-type glycosidic polysaccharide from Flammulina velutipes on anti-inflammation and gut microbiota modulation in colitis mice
7天前
已完结
Flavor Precursors and Sensory-Active Sulfur Compounds in Alliaceae Species Native to South Africa and South America
22天前
已完结
Effect of the hydrolysis method on the determination of the amino acid composition of proteins
1个月前
已完结
Energy and protein requirements the 1985 report of the 1981 Joint FAO/WHO/UNU Expert Consultation
1个月前
已完结
Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores
1个月前
已完结
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