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250 积分 2024-05-06 加入
Quinoa protein: Composition, structure and functional properties
20小时前
已完结
Differential count and time-course analysis of the cellular composition of coelomocyte aggregate of the Japanese sea cucumber Apostichopus japonicus
2个月前
已完结
Microcarrier-based platforms for in vitro expansion and differentiation of human pluripotent stem cells in bioreactor culture systems
2个月前
已关闭
Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel
3个月前
已完结
Effects of collagenase type I on the structural features of collagen fibres from sea cucumber (Stichopus japonicus) body wall
3个月前
已关闭
Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics
3个月前
已完结
Effect of exogenous protein substitution in glutinous rice cake: batter rheology, structure, and retrogradation behavior
3个月前
已完结
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
3个月前
已完结
Stable cytoactivity of piscine satellite cells in rice bran-gelatin hydrogel scaffold of cultured meat
3个月前
已完结
The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold
3个月前
已完结
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