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xiao123789
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2023-11-06 加入
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23Na relaxometry: An overview of theory and applications
7天前
已完结
Characterization of the Sodium Binding State in Several Food Products by 23 Na NMR Spectroscopy
7天前
已完结
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
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Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel
7天前
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Strengthening the diffusion of sodium ions by interactions between gum Arabic and oral mucin
18天前
已完结
Enhancement of sodium salty taste modulate by protease-hydrolyzed Gum Arabic
18天前
已完结
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
21天前
已完结
Design of colloid structure to realize gel salt reduction: a review
22天前
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W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery
26天前
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Mucoadhesive Biopolymer Nanoparticles for Encapsulation of Lipophilic Nutrients With Enhanced Bioactivity
29天前
已完结
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帮大忙了
5个月前
帮大忙了
5个月前
点赞
5个月前
帮大忙了,么么哒
5个月前
速度真快,感谢,点赞,帮大忙了,么么哒
5个月前
感谢,点赞,速度真快,帮大忙了,么么哒
5个月前
感谢,点赞,速度真快,帮大忙了
5个月前
感谢,,速度真快,,帮大忙了
5个月前
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