SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
weiwei
Lv1
20 积分
2022-12-09 加入
最近求助
最近应助
互助留言
Protein S-nitrosation: Biochemistry and characterization of protein thiol–NO interactions as cellular signals
9天前
已完结
Chemistry of Nitric Oxide and Related Species
9天前
已完结
Effect of high pressure processing on meat and meat products. A review
10天前
已完结
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
2个月前
已完结
Influence of fat on the flavour of an emulsified meat product
3个月前
已完结
Factors influencing meat emulsion properties and product texture: A review
3个月前
已完结
Effects of different oxidation intensities on the structure and gel properties of myofibrillar protein
3个月前
已关闭
Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals
3个月前
已完结
Detection techniques of meat tenderness: state of the art
5个月前
已完结
Molecular factors influencing meat tenderness
5个月前
已完结
没有进行任何应助
感谢
2个月前
感谢
1年前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论