This research is the first time to use proteomics technology to explore the mechanism of RSV infection in rice with the RSV P2 as breakthrough point. Our findings provide valuable information for the
The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general
To date, we have collected extensive data on the oil content and fatty acid composition of rapeseed populations from multiple regions and various time periods. The data were gathered in Wuhan (2016–20
