Lv12
38 积分 2024-10-09 加入
Biosynthesis of nervonic acid and perspectives for its production by microalgae and other microorganisms
31分钟前
已完结
Constituents of the essential oil and fatty acid from Malania oleifera
13小时前
已完结
Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein
20小时前
已完结
Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries
21小时前
已完结
Assessment of the Potential of Sarcandra glabra (Thunb.) Nakai. in Treating Ethanol-Induced Gastric Ulcer in Rats Based on Metabolomics and Network Analysis
11天前
已完结
Genetic variant in the 3′-untranslated region of the COX2 gene is associated with type 2 diabetes: A hospital-based case-control study
11天前
已完结
Potential Role of Glucagon-Like Peptide-1 (GLP-1) in Neuroprotection
11天前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
13天前
已完结
Ultrasonic velocity of water–ethanol–malic acid–lactic acid mixtures during the malolactic fermentation process
13天前
已完结
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
14天前
已完结
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