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霸气的连虎
Lv3
370 积分
2023-06-05 加入
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Study on the Biotransformation and Activities of Astragalosides from Astragali Radix In Vitro and In Vivo
5天前
已完结
Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China
2个月前
已完结
Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
2个月前
已完结
Recent Advances in Natural Polyphenol Research
5个月前
已完结
Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor
6个月前
已完结
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
9个月前
已完结
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler
10个月前
已完结
Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light
10个月前
已完结
Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics
11个月前
已完结
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