SciHub
文献互助
期刊查询
一搜即达
科研导航
即时热点
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
清晨好,您是今天最早来到科研通的研友!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,伴您科研之路漫漫前行!
瘦瘦白薇
Lv1
50 积分
2024-09-16 加入
最近求助
最近应助
互助留言
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi
2天前
已完结
Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
2天前
已完结
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
2天前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
2天前
已完结
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
2天前
已完结
Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry
6天前
已完结
Effects of ultrafine grinding and cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the in vitro hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre
6天前
已完结
Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels
17天前
已完结
Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC
17天前
已关闭
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
17天前
已关闭
没有进行任何应助
时间长【积分已退回】
17天前
时间长【积分已退回】
17天前
时间长【积分已退回】
17天前
时间长【积分已退回】
18天前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论