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1900th
Lv4
448 积分
2023-06-24 加入
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A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
2天前
已完结
The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple
4天前
已完结
Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products
9天前
已完结
Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration by digital PCR
11天前
已完结
A quick and simple method for the identification of meat species and meat products by PCR assay
12天前
已完结
Detection of honey adulteration by conventional and real-time PCR
12天前
已完结
Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging
12天前
已完结
Structural properties of meat analogue with added konjac gels
2个月前
已完结
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization
2个月前
已完结
Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate
2个月前
已完结
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找到了【积分已退回】
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是预印刷版,不是正式的版本
3个月前
并不是全文,只是简报
4个月前
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4个月前
仅为预印制版
4个月前
找到了【积分已退回】
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帮大忙了
9个月前
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