Lv42
594 积分 2023-10-10 加入
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
3天前
已完结
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
3天前
已完结
Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
3天前
已完结
Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins
3天前
已完结
Functional Properties of Edible Mushrooms
20天前
已完结
Characterization of Physical and Chemical Properties of Collagen Golden Apple Snail (Pomacea canaliculata)
21天前
已关闭
Values for Digestible Indispensable Amino Acid Score (DIAAS) Determined in Pigs Are Greater for Milk Than for Breakfast Cereals, but DIAAS Values for Individual Ingredients Are Additive in Combined Meals
22天前
已完结
Proximate composition, amino acid and fatty acid profiles of marine snail Rapana venosa meat, visceral mass and operculum
26天前
已完结
Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
1个月前
已完结
Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility
1个月前
已完结
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