Lv51
1330 积分 2024-09-22 加入
Antibacterial mechanism of the polysaccharide produced by Chaetomium globosum CGMCC 6882 against Staphylococcus aureus
1个月前
已完结
Recent development of flexible force sensors with multiple environmental adaptations
1个月前
已完结
Recent advances on erythorbyl fatty acid esters as multi-functional food emulsifiers
1个月前
已完结
Interaction of houttuyfonate homologues with the cell membrane of gram-positive and gram-negative bacteria
1个月前
已完结
Inspection and Grading of Surface Defects of Fruits by Computer Vision
1个月前
已完结
Inspection and Grading of Surface Defects of Fruits by Computer Vision
1个月前
已关闭
pH‐Dependent Chloride Transport by Pseudopeptidic Cages for the Selective Killing of Cancer Cells in Acidic Microenvironments
2个月前
已完结
Submerged Culture of Edible and Medicinal Mushroom Mycelia and Their Applications in Food Products: A Review
2个月前
已完结
Differences of Bactericidal Efficacy on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis of Slightly and Strongly Acidic Electrolyzed Water
2个月前
已完结
Highly Selective Active Chlorine Generation Electrocatalyzed by Co 3 O 4 Nanoparticles: Mechanistic Investigation through in Situ Electrokinetic and Spectroscopic Analyses
2个月前
已完结
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