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Keyword [Arginine]
Result: 81 - 100 | Page: 5 of 10
81.
Study On The Influences Of L-Lys/L-Arg On The Gel Properties Of Chicken Breast Myosin
82.
Effects Of L-arginine And L-lysine On The Gelling Properties Of Actomyosin Gels And Its Mechanism
83.
Effects Of High Pressure Processing And L-Arginine Solubilization On Conformational Characteristics And Gelation Properties Of Tilapia Myosin
84.
The Formation Of Ethyl Carbamate In Soy Sauce
85.
Analysis Of Ethyl Carbamate Formation During Luzhou-flavor Spirits Fermentation Process
86.
Degradation Characteristics Of Pseudomonas Stutzeri YC-YH1 For The Organophosphorus Pesticide
87.
Preparation And Application Of Graphene Doped Poly Amino Acid Modified Electrode
88.
Fabrication Of Graphene And Amino Acid Modified Electrode And Applications In Pharmaceutical Analysis
89.
Systems Pathway Engineering Of L-arginine High Producing Corynebacterium Crenatum
90.
Mechanism Analysis Of Nitrogen Catabolite Repression In Saccharomyces Cerevisiae And Selection Of Low Urea Producing Strain
91.
Preparation And Properties Of Polyvinylidene Fluoride Membrane For Hemodialysis
92.
Molecular Breeding Of Corynebacterium Crenatum For L-arginine Fermentation Production
93.
Lauroyl Arginine Ethyl Ester Hydrochloride (LAE) Synthesis Research
94.
Investigation On The Synthesis Of Amino Acid Functionalized Aqueous Silver Nanoparticles And Their Properties
95.
Allergenicity Of Enzymatic Cross-linked Thermal Polymerized Arginine Kinase,the Crab Allergen
96.
Study On Preparation And Properties Of The Hydrogels Based On Arginine And Its Application In Dressing
97.
Preliminary Optimization Of L-Arginine Fermentation Technology On The Genetically Engineered Bacteria Corynebacterium Glutamicum
98.
Zhejiang Yellow Rice Wine Production Urethane Detection And Control Technology Research
99.
Research On Application Of Lysine?Arginine Improving The Quality Properties Of Pork Sausage
100.
The Study Of The Effects Of Lysine/Arginine On Lipid And Protein Oxidation And Quality Properties Of Emulsion Sausages
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