科研产出
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/ GC-MS and HS-GC-IMS
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2024关键词: Yunnan Arabica coffee; Primary processing; Volatile flavour compounds; HS-GC-IMS
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The structural transformation reversibility of biogas slurry derived dissolved organic matter and its binding properties with norfloxacin under temperature fluctuation
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来源:ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY年份:2024关键词: DOM; Antibiotic; Structural transformation; Temperature; Spectral analysis; 2D-COS
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Effects of dietary astaxanthin on growth performance, muscle composition, non-specific immunity, gene expression, and ammonia resistance of juvenile ivory shell (Babylonia areolate)
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来源:FISH & SHELLFISH IMMUNOLOGY年份:2024关键词: Babylonia areolata; Astaxanthin; Antioxidant; Immunity; Stress resistance
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