Lv12
50 积分 2024-10-31 加入
Comparison of structures and anticoagulant activities of fucosylated chondroitin sulfates from different sea cucumbers
1天前
已完结
Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis
4天前
已完结
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
4天前
已完结
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