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30 积分 2024-06-03 加入
PAE viewer: a webserver for the interactive visualization of the predicted aligned error for multimer structure predictions and crosslinks
2天前
已完结
Improving de novo protein binder design with deep learning
2天前
已完结
Structural basis of amine odorant perception by a mammal olfactory receptor
8天前
已完结
Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods
10天前
已完结
PAE viewer: a webserver for the interactive visualization of the predicted aligned error for multimer structure predictions and crosslinks
12天前
已完结
LigParGen web server: an automatic OPLS-AA parameter generator for organic ligands
12天前
已完结
Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles
14天前
已完结
Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
14天前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
14天前
已完结
Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
17天前
已完结
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