Lv53
1583 积分 2022-11-05 加入
Impact of KCl and L-Arg substitution on low salt beef patties: oxidative, textural, flavor, and microbial insights
8天前
已完结
The Contrasting Effects of Culture on Consumer Tolerance: Interpersonal Face and Impersonal Fate
12天前
已完结
Study on the wall-breaking method of carotenoids producing yeastSporidiobolus pararoseusand the antioxidant effect of four carotenoids on SK-HEP-1 cells
13天前
已完结
Recent Advances in High-Throughput Green Analytical Testing Technologies for Food Inspection
14天前
已完结
Effect of different aroma types of baijiu on the quality of Sichuan paocai
20天前
已完结
Military autonomous drones (UAVs) - from fantasy to reality. Legal and Ethical implications
26天前
已完结
The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
29天前
已完结
The mechanisms and applications of cryoprotectants in aquatic products: An overview
1个月前
已完结
Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase
1个月前
已完结
l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum
1个月前
已完结
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