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56 积分 2024-11-17 加入
Quantifying batch effects for individual genes in single-cell data
2天前
已完结
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
1个月前
已完结
Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China
2个月前
已完结
Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre
3个月前
已完结
Kinetic study of the degradation of forskolin in aqueous systems by stability-indicating HPLC method and identification of its degradation products
3个月前
已完结
Screening and Quantitative Confirmatory Method for the Analysis of Glucocorticoids in Bovine Milk Using Liquid Chromatography-Tandem Mass Spectrometry
3个月前
已完结
Removal of Harmful Substances from Food Products Using Covalent Organic Frameworks
6个月前
已完结
Quantitative Analysis of Forskolin in Coleus forskohlii (Lamiaceae) by Reversed-Phase Liquid Chromatography
6个月前
已完结
Preparation and Quality Evaluation of Cultured Fat
6个月前
已完结
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