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70 积分
2022-09-22 加入
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Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach
23小时前
待确认
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
3天前
已完结
基于气相色谱-离子迁移谱和电子鼻技术分析不同调味溶液浸渍及不同烹饪技术处理对海带片风味物
8个月前
已完结
Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments
8个月前
已完结
Mechanisms of cooking methods on flavor formation of Tibetan pork
10个月前
已完结
Effects of cooking methods on aroma formation in pork: A comprehensive review
11个月前
已完结
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota
1年前
已完结
A new polysaccharide from Hawk tea: structural characterization and immunomodulatory activity associated with regulating gut microbiota
1年前
已完结
Purification,chemical modification and immunostimulating activity of polysaccharides from Tremella aurantialba fruit bodies
1年前
已完结
Structure characterization and antitumor activity of a polysaccharide from the alkaline extract of king oyster mushroom
1年前
已完结
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