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70 积分 2023-10-10 加入
Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying
12天前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
26天前
已完结
Artificial intelligence and the foundations of food systems research
1个月前
已完结
Enzymatic hydrolysis of microcrystalline cellulose for efficient and economic production of astragalin in metabolic engineering of Escherichia coli
4个月前
已完结
Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics
8个月前
已完结
Weathering modification of acrylic emulsion by introducing UV absorbing groups
8个月前
已完结
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