Lv72
3378 积分 2023-10-28 加入
Stability and Complexity of Ecological Communities with Energy Landscapes
1个月前
已完结
Qualitative Analysis of a Generalized Planar Impulsive Predator-Prey System with Nonlinear Threshold Level
1个月前
已完结
Stability and Complexity of Ecological Communities with Energy Landscapes
1个月前
已关闭
Dynamics of Cytotoxic and Helper T Cell Interactions in the Tumor Microenvironment Under Oncolytic Virotherapy
1个月前
已完结
Global Dynamics of Three-Dimensional Lotka–Volterra Competition Models with Seasonal Succession: II. Uniqueness of Positive Fixed Points
1个月前
已完结
A Comparative Study of Reaction-Diffusion SIS Models for Core-Peripheral Spatial Containment: Control Zones versus. Isolation Zones
1个月前
已完结
Asymmetric Competition and Global Dynamics in a Predator-Prey Model: Cooperative vs. Solitary Hunting Strategies
1个月前
已完结
Modeling the impact of reinfected infectious diseases vaccination using a nonlinear SVEIRD framework: A case study from Alberta, Canada
1个月前
已完结
Viral dynamical modeling incorporating latent reservoirs, cell apoptosis and specific immunity
1个月前
已完结
Monotone traveling waves for the viscous Nicholson's blowflies equation
1个月前
已完结
Astrobiological Potential of Venus Atmosphere Chemical Anomalies and Other Unexplained Cloud Properties
6个月前
已采纳
Enhancement of calcium oxide on hydrogen production and degradation of polylactic acid microplastics in anaerobic fermentation
6个月前
已采纳
Enhancement of calcium oxide on hydrogen production and degradation of polylactic acid microplastics in anaerobic fermentation
6个月前
已采纳
Anti-inflammatory and antibacterial hydrogel of chitosan-dimethyl itaconate conjugate
6个月前
已采纳
Anti-inflammatory and antibacterial hydrogel of chitosan-dimethyl itaconate conjugate
6个月前
已采纳
Biotechnological upcycling of Laminaria japonica processing waste via Lactiplantibacillus plantarum fermentation: release and formation of antioxidant and tyrosinase-inhibitory compounds
6个月前
已采纳
Biotechnological upcycling of Laminaria japonica processing waste via Lactiplantibacillus plantarum fermentation: release and formation of antioxidant and tyrosinase-inhibitory compounds
6个月前
已采纳
Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
6个月前
已采纳
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