Lv21
120 积分 2024-12-18 加入
An overview of factors affecting the quality of beef meatballs: Processing and preservation
49分钟前
已完结
Multifunctional pH-responsive composite films based on pectin and carbon dots@metal-phenolic networks for fried meatballs preservation
1小时前
已完结
Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber
1个月前
已完结
Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef
7个月前
已关闭
Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties
7个月前
已完结
Açaí residue extract as a natural antioxidant to enhance the shelf‐life of beef patties
8个月前
已完结
Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages
8个月前
已关闭
Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage
9个月前
已完结
Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system
9个月前
已完结
Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage
9个月前
已完结
皖公网安备34019202002308
