Lv41
620 积分 2024-05-29 加入
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
8天前
已完结
Meat quality
17天前
已关闭
Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
1个月前
已完结
The effects of the dark house system on growth, performance and meat quality of broiler chicken
1个月前
已完结
Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
1个月前
已完结
Localisation of oxysterols at the sub-cellular level and in biological fluids
1个月前
已完结
Efficient testosterone production by engineered Pichia pastoris co-expressing human 17β-hydroxysteroid dehydrogenase type 3 and Saccharomyces cerevisiae glucose 6-phosphate dehydrogenase with NADPH regeneration
1个月前
已完结
Molecular Insights into the Regioselectivity of the Fe(II)/2-Ketoglutarate-Dependent Dioxygenase-Catalyzed C–H Hydroxylation of Amino Acids
1个月前
已完结
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
2个月前
已完结
Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
3个月前
已完结
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