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94771Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

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来源:FOOD AND BIOPROCESS TECHNOLOGY

关键词: Sweet potato protein; High hydrostatic pressure; Rheology; Low-field NMR; Microstructure; Gelation properties

年份:2018

94772Internalization, distribution, and activity of peptide H2 against the intracellular multidrug-resistant bovine mastitis-causing bacterium Staphylococcus aureus

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来源:SCIENTIFIC REPORTS

年份:2019

94773Adventitious Shoot Regeneration and Agrobacterium tumefaciens-mediated Transient Transformation of Almond 3 Peach Hybrid Rootstock 'Hansen 536'

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来源:HORTSCIENCE

关键词: leaf explants; micropropagation; organogenesis

年份:2019

94774Elongator Is Required for Root Stem Cell Maintenance by Regulating SHORTROOT Transcription

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来源:PLANT PHYSIOLOGY

年份:2019

94775Development of a live attenuated vaccine against Muscovy duck reovirus infection

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来源:VACCINE

关键词: Muscovy duck reovirus (MDRV); Live attenuated vaccine; Safety; Stability; Protective efficacy

年份:2018

94776Characteristics and inorganic N holding ability of biochar derived from the pyrolysis of agricultural and forestal residues in the southern China

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来源:JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

关键词: Biochar; Chemical and physical properties; Inorganic N holding ability; Pyrolysis temperature

年份:2018

94777A novel small RNA Bmsr1 enhances virulence in Brucella melitensis M28

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来源:VETERINARY MICROBIOLOGY

关键词: Small RNA; Brucella melitensis; Virulence

年份:2018

94778Identification, Characterization, and Evaluation of Polymorphic Microsatellite Markers for Parentage Assignment in Pinctada fucata

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来源:JOURNAL OF THE WORLD AQUACULTURE SOCIETY

关键词: microsatellite markers; parentage determination; Pinctada fucata; simulation analysis

年份:2019

94779Utilizing host endogenous microRNAs to negatively regulate the replication of porcine reproductive and respiratory syndrome virus in MARC-145 cells

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来源:PLOS ONE

年份:2018

94780Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy

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来源:FOOD CHEMISTRY

关键词: 3-D fluorescence spectroscopy; Beef; Quality deterioration; Freshness

年份:2019