科研产出
Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars
SCI
机构:
来源:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE年份:2020关键词: Maillard reaction products; enzymatically hydrolyzed protein; oxidative stability; cold-pressed oil


Development and evaluation of duplex TaqMan real-time PCR assay for detection and differentiation of wide-type and MGF505-2R gene-deleted African swine fever viruses
SCI
机构:
来源:BMC VETERINARY RESEARCH年份:2020关键词: African swine fever virus; Duplex real-time PCR; Differential diagnosis; Gene-deleted strains

