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
南兮
Lv2
1
120 积分
2024-08-21 加入
最近求助
最近应助
互助留言
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
16天前
已完结
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
22天前
已完结
Evaluation of conventional solvent processes for lipid and astaxanthin extraction from shrimp processing by-products
23天前
已完结
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
24天前
已完结
Remodeling of the ryanodine receptor isoform 1 channel regulates the sweet and umami taste perception of Rattus norvegicus
25天前
已完结
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
25天前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
25天前
已完结
Origin of activation energy in a superionic conductor
22天前
已采纳
Neuritogenic and neuroprotective constituents fromAquilaria crassnaleaves
22天前
已采纳
Obesity and the Obesity Paradox in Heart Failure
22天前
已采纳
感谢
16天前
感谢
22天前
点赞
22天前
感谢
24天前
点赞,比心
25天前
感谢,感谢,感谢
25天前
点赞,感谢
25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