SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
已入深夜,您辛苦了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!祝你早点完成任务,早点休息,好梦!
腰果虾仁
Lv5
1030 积分
2023-09-27 加入
最近求助
最近应助
互助留言
Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization
3小时前
待确认
Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches
3小时前
待确认
Retaining a large amount of resistant starch in cooked potato through microwave heating after freeze-drying
3小时前
待确认
Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study
3小时前
待确认
Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment
3小时前
待确认
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives
3小时前
待确认
Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch
3小时前
待确认
Microwave-assisted enzymatic hydrolysis as a novel efficient way to prepare porous starch
3小时前
待确认
Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition
3小时前
待确认
Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment
3小时前
待确认
没有进行任何应助
不需要了【积分已退回】
28天前
下载令牌失效
28天前
不需要了【积分已退回】
1个月前
不需要了【积分已退回】
1个月前
不需要了【积分已退回】
2个月前
不需要了【积分已退回】
2个月前
不需要了【积分已退回】
2个月前
不需要了【积分已退回】
2个月前
不需要了【积分已退回】
2个月前
不需要了【积分已退回】
2个月前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论