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可乐
Lv1
80 积分
2023-12-30 加入
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Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development
6天前
已完结
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods
7天前
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天前
已完结
Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures
11天前
已完结
Intervention mechanism of self-degradation of ready-to-eat sea cucumber by adding green tea extract and gallic acid
18天前
已完结
Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage
18天前
已完结
Cooking‐Induced Protein Modifications in Meat
18天前
已完结
Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products
18天前
已完结
Effects of antioxidants on the texture and protein quality of ready-to-eat abalone muscles during storage
19天前
已完结
Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing
19天前
已完结
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