SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2019
关键词:
Light microscopy; FT-IR; Physical interactions; Fish myofibrillar proteins; Gel texture
SCI
机构:
来源:RSC ADVANCES年份:2019
SCI
机构:
来源:TOXINS年份:2019
关键词:
Bt cotton; resistance mechanism; Cry1Ac; Bacillus thuringiensis; Pectinophora gossypiella; genetically engineered crop; transposon
SCI
机构:
来源:JOURNAL OF ANIMAL SCIENCE年份:2019
关键词:
efficiency; lactating sows; leucine; low protein diet; nitrogen retention
SCI
机构:
来源:PROGRESS IN CHEMISTRY年份:2019
关键词:
microbial nucleoside; structure diversity; insecticidal activity; fungicidal activity; herbicidal activity; antiviral activity; mode of action
SCI
机构:
来源:FOOD RESEARCH INTERNATIONAL年份:2019
关键词:
Protein oxidation; Gel properties; T-2 Relaxation time; Raman spectroscopy
SCI
机构:
来源:INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS年份:2019
关键词:
Pleurotus citrinopileatus; phenolic compounds; antioxidant activity; tyrosinase inhibitory activity; alpha-glucosidase inhibitory activity; medicinal mushrooms
SCI
机构:
来源:POLISH JOURNAL OF VETERINARY SCIENCES年份:2019
关键词:
feeder cells; porcine; embryos; in vitro
SCI
机构:
来源:INNATE IMMUNITY年份:2019
关键词:
Long non-coding RNA; lipopolysaccharide; intestinal inflammation; cam signalling pathway; mTOR signalling pathway
SCI
机构:
来源:CRYSTALLOGRAPHY REPORTS年份:2019