Lv11
76 积分 2024-04-21 加入
Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products
18天前
已完结
Tropical marine macroalgae as potential sources of nutritionally important PUFAs
26天前
已完结
Amino acids, fatty acids, and dietary fibre in edible seaweed products
26天前
已完结
The taurine content of common foodstuffs
1个月前
已完结
Taurine concentrations in animal feed ingredients; cooking influences taurine content
1个月前
已完结
The content of favorable and unfavorable polyunsaturated fatty acids found in commonly eaten fish
1个月前
已完结
The importance of the ratio of omega-6/omega-3 essential fatty acids
1个月前
已完结
Cyclic Compound Formation Mechanisms during Pyrolysis of Typical Aliphatic Acidic Amino Acids
2个月前
已完结
Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
2个月前
已完结
Collaborative Governance in Theory and Practice
4个月前
已完结
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