Lv5
1320 积分 2021-09-02 加入
In situ identification of Gram-negative bacteria in human lungs using a topical fluorescent peptide targeting lipid A
8小时前
已关闭
Advances in Deep-Fat Frying of Foods
1个月前
已完结
Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles
8个月前
已完结
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
8个月前
已完结
Fatty acids-modified liposomes for encapsulation of bioactive peptides: Fabrication, characterization, storage stability and in vitro release
1年前
已完结
TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols
1年前
已完结
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
1年前
已完结
Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the antioxidant capacity
1年前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
1年前
已完结
Correlation between acute brain injury and brain metabonomics in dichlorvos-poisoned broilers
1年前
已完结
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