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  1.  

    Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato

    Kou, X. / Wu, J. y. / Wang, Y. et al. | British Library Online Contents | 2016
  2.  

    Authentication of Small Berry Fruit in Fruit Products by DNA Barcoding Method

    Wu, Y. / Li, M. / Yang, Y. et al. | British Library Online Contents | 2018
  3.  

    Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

    Wang, Y. / Wang, W. / Jia, H. et al. | British Library Online Contents | 2018
  4.  

    Migration of Water in Litopenaeus Vannamei Muscle Following Freezing and Thawing

    Deng, Q. / Wang, Y. / Sun, L. et al. | British Library Online Contents | 2018
  5.  

    Chemical Treatments for Reducing the Yellow Discoloration of Channel Catfish (Ictalurus punctatus) Fillets

    Li, Y. / Liu, S. / Cline, D. et al. | British Library Online Contents | 2013
  6.  

    Different Flavonoids Can Shape Unique Gut Microbiota Profile In Vitro

    Huang, J. / Chen, L. / Xue, B. et al. | British Library Online Contents | 2016
  7.  

    Choleretic Activity of Turmeric and its Active Ingredients

    Wang, Y. / Wang, L. / Zhu, X. et al. | British Library Online Contents | 2016
  8.  

    Phenotypic Characters and Molecular Epidemiology of Campylobacter Jejuni in East China

    Zeng, D. / Zhang, X. / Xue, F. et al. | British Library Online Contents | 2016
  9.  

    Development and Application of a Method for the Analysis of 9 Mycotoxins in Maize by HPLC-MS/MS

    Wang, Y. / Xiao, C. / Guo, J. et al. | British Library Online Contents | 2013

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