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thv_
Lv1
10 积分
2024-03-12 加入
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GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
11天前
已完结
GC×GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions[J]
11天前
已关闭
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
23天前
已完结
Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation
23天前
已完结
Microbial changes in vacuum-packed chilled pork during storage
23天前
已完结
Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage
1个月前
已完结
Biological control of mites by xerophile Eurotium species isolated from the surface of dry cured ham and dry beef cecina
1个月前
已完结
Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides
1个月前
已完结
没有进行任何应助
速度真快,帮大忙了,帮大忙了
11天前
信息填写有误【积分已退回】
11天前
感谢,点赞,速度真快
23天前
感谢,点赞,速度真快
23天前
速度真快,帮大忙了,么么哒
23天前
感谢,点赞,速度真快
1个月前
感谢,点赞,速度真快,帮大忙了
1个月前
速度真快,帮大忙了,感谢
1个月前
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