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60 积分 2024-04-26 加入
Ascorbic acid-induced crosslinking of lens proteins: evidence supporting a Maillard reaction
1个月前
已完结
Cooking Chemistry Transforms Proteins into High-Strength Adhesives
1个月前
已完结
Stereodynamics and Conformational Chirality of the Atropisomers of Ditolyl Anthrones and Anthraquinone
1个月前
已完结
Dependence of 1H NMR chemical shifts of geminal protons of glycosyloxy methylene (H2‐26) on the orientation of the 27‐methyl group of furostane‐type steroidal saponins
1个月前
已完结
Temperature-Dependent Structure–Energy Changes in Crystals of Compounds with Poly(hydroxymethyl) Grouping
1个月前
已完结
Urea‐formaldehyde resins. III. Constitutional characterization by 13C fourier transform NMR spectroscopy
1个月前
已完结
Rheological Properties of Hydroxypropyl Guar Gum Fracturing Fluids: Effects of Cross-Linking Agents
1个月前
已关闭
Locust bean gum (LBG) – A potential excipient for inhalation purposes: Excipient characterisation and in vitro and in vivo toxicological evaluation
2个月前
已完结
A Qcm-D-Based Continuous Assay for the Study of the Enzymatic Degradation of Insoluble Calcium-Polygalacturonate
2个月前
已关闭
Performance of soybean protein adhesive cross-linked by lignin and cuprum
2个月前
已完结
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