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拽根大恐龙
Lv3
1
360 积分
2023-04-23 加入
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Sensory properties of selected biofortified common bean (Phaseolus vulgaris) varieties grown in Burundi
8天前
已关闭
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
14天前
已完结
Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3
15天前
已完结
Screening, Separation and Identification of Metal-Chelating Peptides for Nutrition, Cosmetic and Pharmaceutical Applications
20天前
已完结
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
21天前
已完结
Mineral-element-chelating activity of food-derived peptides: influencing factors and enhancement strategies
21天前
已完结
Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites
21天前
已完结
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
1个月前
已完结
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
1个月前
已完结
Compilations of odour threshold values in air, water and other media (second enlarged and revised edition)
1个月前
已完结
Enhanced stimulated Raman scattering of water by KOH
1年前
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