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20 积分 2023-08-26 加入
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
9个月前
已完结
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC–MS and GC-IMS
10个月前
已完结
Fueling the fire of adipose thermogenesis
1年前
已完结
Hypolipidemic effect of polysaccharide from Sargassum fusiforme and its ultrasonic degraded polysaccharide on zebrafish fed high-fat diet
1年前
已完结
Hypolipidemic effect of polysaccharide from Sargassum fusiforme and its ultrasonic degraded polysaccharide on zebrafish fed high-fat diet
1年前
已完结
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