Lv4
536 积分 2023-12-01 加入
Inhibitory effects of pepper (Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)
3个月前
已完结
A lightweight method for evaluating the husking rate of rice using an optimized YOLOv5 model
3个月前
已完结
The influence of free calcium and magnesium ions incorporation to the physical properties and protein profiles of sodium caseinate solutions
4个月前
已关闭
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