Lv2
160 积分 2023-12-13 加入
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
1个月前
已完结
An Experimental and Modeling Study of the Viscoelastic Behavior of Collagen Gel
1个月前
已完结
Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band
3个月前
已完结
Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar
5个月前
已完结
Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl
5个月前
已完结
Highly Adhesive Amyloid–Polyphenol Hydrogels for Cell Scaffolding
5个月前
已完结
[Study on mechanism of tea polyphenols in inducing human lung cancer cell apoptosis in vitro]
5个月前
已关闭
Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress
5个月前
已完结
Engineering Multifunctional Coatings on Nanoparticles Based on Oxidative Coupling Assembly of Polyphenols for Stimuli-Responsive Drug Delivery
5个月前
已完结
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