Lv11
16 积分 2025-11-20 加入
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption
44分钟前
已完结
Structural Color Liquids with Sol‐Gel Irreversibility for Visualized Freeze‐Thaw Monitoring
3天前
已完结
Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks
3天前
已完结
Muscle‐Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability
3天前
已完结
The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study
7天前
已完结
Multifunctional chitosan/gelatin/zinc-doped carbon dot composite films crosslinked by genipin: Structural characterization, antioxidant capacity, and pH-responsive freshness indication
7天前
已完结
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
9天前
已完结
Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications
10天前
已完结
Molecular Mechanisms Underlying the Effect of Lipid Oxidation Products on Digestibility and Conformation of Myoglobin under Thermal Treatment
10天前
已完结
Highly reversible, robust and flexibly applicable thermoresponsive phase-change fluorescent microcapsules
14天前
已完结
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