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Result: 61 - 79 | Page: 4 of 4
61. Study On The Preparation Of The Leading Fish Protein Salt And Its Application In The Development Of Cookies
62. Studies On The Pure Line Identification And The Dough's Viscoelastic Of Transgenic Wheat
63. Semi-quantification Analysis Of Non-bovine Milk Adulteration With Bovine Milk Using SDS-PAGE,PCR And RP-HPLC
64. Glycation Of ?-lactoglobulin And Inhibitory Effect Of Genistein On It
65. The Gene Expression And Function Study Of Hydrophobin And Heat Shock Proteins From Lentinula Edodes
66. The Study On Preparation And Application Of Nano Materials Based On Microorganism
67. Adsorption Of Complex Cellulase On Lignin And Enhancement Of Enzymatic Hydrolysis Of Lignocelluloses
68. The Study On Way Of Evaluation Dry Red Wine Astringency Intensity And Its Effection Factors
69. Degradation Of Quinclorac By Combined Bacteria
70. Isolation,Purification And Structural Research Of Fluorinated Peptides From Antarctic Krill(Euphausia Superba)
71. Molecular Characteristics Of 32 Strains Of Saccharomyces Cerevisiae From Different Dough Starters And Their Fermented SFS Flavors
72. Analysis And Application Of Protein Properties Of Peanut Cultivated In Liaoning Province
73. Calcium-rich Polysaccharide From Lycium Barbarum L.Leaves Affects Water Migration And Gluten Conformation Of Model Gluten Dough
74. Research On Component Analysis And Discrimination Inspection Method Of Cow' And Goat' Whey Protein Powder
75. Optimization Of The Process Parameters Of The Key Production Unit Of Qingkailing Injection
76. Methods in metallomics, proteomics, and toxicology: Development and applications of laser ablation inductively coupled plasma mass spectrometry and native SDS-PAGE
77. Casein-phenolic interactions in food
78. Activation and reaction mechanisms of the enzyme phenoloxidase involved in melanosis of the Florida spiny lobster (Panulirus argus)
79. Study On The Effect Of Different Cooking Methods On The Characteristics Of Buckwheat Protein
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