Lv11
80 积分 2026-05-16 加入
Modelling Cereulide production of Bacillus cereus under different temperature, pH, and water activity conditions
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通过红茶工艺加工玫瑰花瓣过程中的风味动态变化及代谢物特征
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10.1016/j.bios.2026.118424
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Effects of immune response on different nano-adjuvants combined with H11 antigen of Haemonchus contortus
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Unlocking the therapeutic potential of WISP-1: A comprehensive exploration of its role in age-related musculoskeletal disorders
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Maxsmi: Maximizing molecular property prediction performance with confidence estimation using SMILES augmentation and deep learning
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Jerivá (Syagrus romanzoffiana) fruit fibers valorization as cellulose and lignocellulose nanofibers source for nanopaper production
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Fluorometric and colorimetric dual-mode detection of tert-butylhydroquinone in food samples using Mn3O4/AuNPs composite nanozyme and Cu,I-doped carbon dots
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Wheat gluten stabilized coconut oleosomes: An emulgel-based fat alternative for meat analogue formulations
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Preparation and characterization of a chitosan/starch bilayer film incorporated with bagasse-derived phenolic acid and evaluation of its effectiveness in preserving cooked beef
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Revisiting China’s Agricultural Experiments (1949–1984): Class Transformation Beyond Teleological Narrative
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