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客户发表文章致谢近期发表在SCI期刊《Food Research International》的文章(最新中科院SCI期刊分区:1区),标题为: Botanical discrimination and classification of Mentha plants applying two-chiral column tandem GC–MS analysis of eight menthol enantiomers(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------YuTian, Faculty of Science, Kunming University of Science and Technology, Kunming 650500, China | |
客户发表文章致谢近期发表在SCI期刊《Food Research International》的文章(最新中科院SCI期刊分区:1区),标题为: The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------XuanHuang, School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China | |
客户发表文章致谢近期发表在SCI期刊《Food Research International》的文章(最新中科院SCI期刊分区:1区),标题为: Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------HongboYan, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China | |
客户发表文章致谢近期发表在SCI期刊《Food Research International》的文章(最新中科院SCI期刊分区:1区),标题为: The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.-----Xu Jun-hui, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China | |
客户发表文章致谢近期发表在SCI期刊《Food Research International》的文章(最新中科院SCI期刊分区:1区),标题为: Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao)(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Xiaoyang Zhu, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China | |
客户发表文章致谢近期发表在SCI期刊《FOOD RESEARCH INTERNATIONAL》的文章(最新中科院SCI期刊分区:1区),标题为: miRNAs play important roles in aroma weakening during the shelf life of 'Nanguo'pear after cold storage(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Fei Shi, Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China | |
客户发表文章致谢近期发表在SCI期刊《FOOD RESEARCH INTERNATIONAL》的文章(最新中科院SCI期刊分区:1区),标题为: Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput(点击链接可查看全文),在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Jinhong Zang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China | |
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