Lv6
1630 积分 2024-04-01 加入
绿豆蛋白亲脂性抗氧化肽的制备及表征
14天前
已完结
Isolation and Characterization of a Novel Lectin from the Edible Mushroom Stropharia rugosoannulata. Molecules,
16天前
已完结
乳酸菌发酵创新性增强香兰叶的风味特征和功能代谢物组成
1个月前
已完结
Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu
3个月前
已完结
Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi‐flavor Baijiu
3个月前
已完结
Effects of Saccharomyces cerevisiae and Cyberlindnera fabianii Inoculation on Rice-Flavor Baijiu Fermentation
3个月前
已完结
凤眼兰叶蛋白水解产物（WHLPH）中两种抗氧化剂肽的分离，纯化和鉴定
3个月前
已完结
碱性蛋白酶水解花粉中的肽鉴定及其与蜂王浆的生物活性比较
3个月前
已完结
燕窝抗氧化抗炎肽的纯化、鉴定及分子对接研究
3个月前
已完结
Purification and characterization of immunomodulatory peptides from enzymatic hydrolysates of duck egg ovalbumin[
4个月前
已完结
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