Lv1
70 积分 2026-03-23 加入
Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation
5个月前
已完结
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level
5个月前
已完结
Enhanced gelation of myofibrillar protein in frozen Litopenaeus vannamei: through the physical filling of natural soy protein isolate and cross-linking of denatured soy protein isolate
6个月前
已完结
Effects of Modification Technology on Soybean Protein Isolate: Physicochemical Characteristics, Protein Conformation, and Gel Properties
6个月前
已完结
Enhanced gelation of myofibrillar protein in frozen Litopenaeus vannamei: through the physical filling of natural soy protein isolate and cross-linking of denatured soy protein isolate
6个月前
已关闭
皖公网安备34019202002308
