Lv52
1200 积分 2024-04-19 加入
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
A brainy treatment for heart failure
1个月前
已完结
Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques
2个月前
已完结
Antioxidants inhibit cell senescence and preserve stemness of adipose tissue-derived stem cells by reducing ROS generation during long-term in vitro expansion
5个月前
已完结
Potential role of selenium in alleviating obesity-related iron dyshomeostasis
7个月前
已完结
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