SCI
机构:
来源:SCIENTIFIC REPORTS年份:2021
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2021
关键词:
Binding interaction; Oxidative stability; Antioxidant activity
SCI
机构:
来源:PLANT MOLECULAR BIOLOGY年份:2021
关键词:
Clematis; Heat stress; Transcriptome; HSFs; HSPs; VIGS
SCI
机构:
来源:FOOD HYDROCOLLOIDS年份:2021
关键词:
Hawthorn; Pectin; Heat processing; Lipid digestion; Depolymerization
SCI
机构:
来源:ANALYTICAL METHODS年份:2021
SCI
机构:
来源:JOURNAL OF FOOD SCIENCE年份:2021
关键词:
aroma extract dilution analysis; electron‐ beam irradiation; odor active compounds; odor activity value; salmon
SCI
机构:
来源:AGRICULTURAL WATER MANAGEMENT年份:2021
关键词:
Irrigation technique; Yield; Tomato and cucumber; Greenhouse; Soil water and nitrogen contents
SCI
机构:
来源:FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY年份:2021
关键词:
Gardenia jasminoides Ellis cultured cells; chlorogenic acids; methyl jasmonate; elicitation; transcriptome; transcription factors
SCI
机构:
来源:FOOD CHEMISTRY年份:2021
关键词:
Multicomponent analysis; Transgenic protein; Colloidal gold; Immunoassay; Detection
SCI
机构:
来源:MITOCHONDRIAL DNA PART B-RESOURCES年份:2021
关键词:
Vitis vinifera x Vitis labrusca 'Shenhua'; chloroplast genome; Illumina sequencing; phylogenetic analysis