Ads
-
Related paper
- DEVELOPMENT OF INNOVATIVE TECHNOLOGY OF DISHES WITH A BALANCED AMINO ACID
- Identifying Protein SUMOylation Sites based on the Combination of Amino Acid Composition and k-Spaced Amino Acid Pairs
- EXPEDIENCY USING OF LOW-PROTEIN UKRAINIAN DISHES AND KETO/AMINO ACIDS IN THE TREATMENT OF CHRONIC KIDNEY DISEASE STAGE IV-V
- Synthesis and Atiplatelet of 2-(ethyl amino acid esters), Amino pyridyl 1,3- oxzine
- Development of Coffee Plant under Different Doses of an Amino Acid-Based Organomineral Product
- M. Savytskyi scientific school “Architectural-constructive-technological systems for development of harmonious anthropogenic-natural environment on the basis of balanced innovative development and national traditions”
- Response of Nitrogen and Amino Acid Sources on Development of Alternaria Alternata Causing Root Rot to Fenugreek
- Synthesis and Biological Evaluation of a mutual Prodrug of Mafenide and Nalidixic Acid by Amino Acid Spacer
- Scientifical-ethnographic research of peculiarities of technology of dishes of Ukrainian national cuisine
- Amino Acid Imbalance in Atherosclerosis
