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110 积分 2024-09-03 加入
Comparing the Sensory Properties of Commercially Available Plant‐based and Animal Mince
1小时前
已完结
The gut microbiome shapes social behaviour across animal species
1天前
已完结
Developments in molecular docking technologies for application of polysaccharide-based materials: A review
29天前
已完结
Green-Efficient Enzymatic Synthesis and Characterization of Liposoluble 6′/6″-O-Lauryl Phenolic Glycosides with Enhanced Intestinal Permeability
29天前
已完结
Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals
29天前
已完结
Comparative study on the flavor characteristics of diploid and triploid oysters (Crassostrea gigas) before and after breeding
2个月前
已完结
Extraction of Proteins with Low Fluoride Level from Antarctic Krill (Euphausia superba) and Their Composition Analysis
2个月前
已完结
Research Progress in Saltiness Perception and Salty Substitutes
2个月前
已完结
Noncentrifugal Sugar Extracts from Ethyl Acetate Inhibited Inflammatory Factor Expression through Relieving Cell Oxidation in Caco-2 Cells
4个月前
已关闭
Texture Profile Analysis
4个月前
已完结
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