Lv4
404 积分 2023-10-10 加入
Production of collagen-derived hydroxyproline (Hyp)-containing di- and tripeptides by brush border membrane enzymes and their absorption characteristics
2个月前
已关闭
Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis)
2个月前
已完结
Effect of liquid nitrogen spray freezing conditions - temperature, sample volume and exposure depth - on the resulting temperature fluctuation, microstructure, and quality of large yellow croaker fish during frozen storage
2个月前
已完结
Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds
2个月前
已完结
Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)
2个月前
已完结
Effects of protein oxidation on the texture and water-holding of meat: a review
2个月前
已完结
Freezing-induced denaturation of myofibrillar proteins in frozen meat
2个月前
已完结
Effects of Freezing, Frozen Storage and Thawing on the Water Status, Quality, Nutrition and Digestibility of Meat: A Review
2个月前
已完结
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle
2个月前
已完结
Effect of protein denaturation degree on texture and water state of cooked meat
2个月前
已完结
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