Lv11
32 积分 2026-08-11 加入
Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band
1小时前
待确认
Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins
7天前
已完结
Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group
7天前
已完结
Interaction between fish myoglobin and myosin in itro
7天前
已完结
Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group
7天前
已完结
Myoglobin-induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding
7天前
已完结
The impact of green trade barriers on agricultural green total factor productivity: Evidence from China and OECD countries
25天前
已完结
A data fusion detection method for fish freshness based on computer vision and near-infrared spectroscopy
1个月前
已完结
Intelligent detection and control of quality deterioration of fresh aquatic products in the supply chain: A review
1个月前
已完结
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