A novel approach to prediction of the 3-dimensional structures of protein backbones by neural networks
- 作者H. Bohr; J. Bohr; S. Brunak; R.M J. Cotterill; H. Fredholm; B. Lautrup; S.B. Petersen
- 卷第261卷
- 期第1期
- 印刷ISSN0014-5793
- 文件大小433.12KB
- 发表时间1990
- DOI10.1016/0014-5793(90)80632-s
Microbial modeling in foodsWhiting, Richard C. · Critical Reviews in Food Science and Nutrition · 1995
Muscle growth and exercisePearson, A. M. · Critical Reviews in Food Science and Nutrition · 1990
Absinthe—A ReviewLachenmeier, Dirk W.; Walch, Stephan G.; Padosch, Stephan A.; Kröner, Lars U. · Critical Reviews in Food Science and Nutrition · 2006
Lipid oxidation in foodsSt. Angelo, Allen J.; Vercellotti, John; Jacks, Tom; Legendre, Michael · Critical Reviews in Food Science and Nutrition · 1996
Bioavailability of Phenolic CompoundsKARAKAYA, SIBEL · Critical Reviews in Food Science and Nutrition · 2004
An Impression of Coffee CarbohydratesArya, Meenakshi; Rao, L. Jagan Mohan · Critical Reviews in Food Science and Nutrition · 2007
PrefaceAnderson, G. Harvey; Clydesdale, Fergus; Slavin, Joanne · Critical Reviews in Food Science and Nutrition · 1994
The Arrhenius Equation RevisitedPeleg, Micha; Normand, Mark D.; Corradini, Maria G. · Critical Reviews in Food Science and Nutrition · 2012