Lv11
100 积分 2023-08-15 加入
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
3天前
已完结
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
3天前
已完结
The structure and potential allergenicity of peanut allergen monomers after roasting
4个月前
已完结
Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase
4个月前
已完结
Microbiological and chemical hazards in cultured meat and methods for their detection
4个月前
已完结
Solubility of Solids in Liquids
5个月前
已完结
Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds
6个月前
已完结
Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds
7个月前
已完结
Mg-Cross-Linked Alginate Hydrogel Induces BMSC/Macrophage Crosstalk to Enhance Bone Tissue Regeneration via Dual Promotion of the Ligand–Receptor Pairing of the OSM/miR-370-3p-gp130 Signaling Pathway
7个月前
已完结
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