Lv1
80 积分 2024-10-09 加入
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation
2个月前
已完结
Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin
9个月前
已完结
Bioactive Dietary Polyphenols Inhibit Heme Iron Absorption in a Dose‐Dependent Manner in Human Intestinal Caco‐2 Cells
9个月前
已完结
Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress
9个月前
已完结
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types
9个月前
已完结
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
10个月前
已完结
Extraction, purification, bioactivities and prospect of lentinan: A review
10个月前
已完结
Integrative analysis of the genome, transcriptome, and proteome identifies causal mechanisms of complex traits
10个月前
已完结
Highly accurate protein structure prediction with AlphaFold
10个月前
已完结
Design principles of food gels
11个月前
已完结
皖公网安备34019202002308
