Lv1
10 积分 2024-03-18 加入
Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation
3天前
已完结
Structure analysis and quality evaluation of plant‐based meat analogs
4天前
已完结
Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations
4天前
已完结
π-SACS: pH Induced Self-Assembled Cell Sheets Without the Need for Modified Surfaces
7天前
已完结
Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak
7天前
已完结
Muscle tissue engineering in fibrous gelatin: implications for meat analogs
8天前
已完结
Multiplexed proteome analysis with neutron-encoded stable isotope labeling in cells and mice
10天前
已完结
Simultaneous stable-isotope dilution GC–MS measurement of homoarginine, guanidinoacetate and their common precursor arginine in plasma and their interrelationships in healthy and diseased humans
14天前
已完结
Optimized MALDI2-Mass Spectrometry Imaging for Stable Isotope Tracing of Tissue-Specific Metabolic Pathways in Mice
14天前
已完结
Interrogating in vivo T-cell metabolism in mice using stable isotope labeling metabolomics and rapid cell sorting
15天前
已完结
皖公网安备34019202002308
