Lv2
180 积分 2023-09-25 加入
Design and Spectral Validation of RAD51 Inhibitors Based on BRC4 (1523-1546)
2个月前
已完结
Metabolomics analysis of freeze-thaw tolerance enhancement mechanism of ε-poly-L-lysine on industrial yeast
2个月前
已完结
Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze–thaw tolerance of industrial yeasts
2个月前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
3个月前
已完结
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
3个月前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
3个月前
已完结
Structural investigation, computational analysis, and theoretical cryoprotectant approach of antifreeze protein type IV mutants
3个月前
已完结
Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
3个月前
已完结
Natural and synthetic protein filaments in foodstuffs: Similarity and difference
6个月前
已完结
皖公网安备34019202002308
