Lv21
150 积分 2025-01-03 加入
Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay
3小时前
已完结
Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours
7天前
已完结
Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread
7天前
已完结
Combined impact of biosynthesized selenium nanoparticles and imipenem against carbapenem-resistant Pseudomonas aeruginosa and their associated virulence factors
8天前
已完结
Zebrafish as a Model for Obesity and Diabetes
1个月前
已完结
Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads
1个月前
已完结
The hypoglycemic potential of phenolics from functional foods and their mechanisms
1个月前
已完结
Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread
1个月前
已完结
硫掺杂氮化碳纳米片棒状聚集体用于光催化析氢
1个月前
已完结
Modification of sulfur doped carbon nitride and its application in photocatalysis
1个月前
已完结
皖公网安备34019202002308
