Nutrition
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18 june 2019 00:02:57 |
| [ASAP] Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept (Journal of Agricultural and Food Chemistry) |
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Tweet Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b02601
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| 89 viewsCategory: Chemistry, Nutrition |
 [ASAP] Lysine Enhances the Stimulation of Fatty Acids on Milk Fat Synthesis via the GPRC6A-PI3K-FABP5 Signaling in Bovine Mammary Epithelial Cells (Journal of Agricultural and Food Chemistry)[ASAP] Sulfone-Based Probes Unraveled Dihydrolipoamide S-Succinyltransferase as an Unprecedented Target in Phytopathogens (Journal of Agricultural and Food Chemistry) 
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