Lv3
350 积分 2023-10-16 加入
Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
9个月前
已完结
Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting
9个月前
已完结
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
9个月前
已完结
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
11个月前
已完结
Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
1年前
已完结
Effect of radiation processing on meat tenderisation
1年前
已完结
Supramolecular gel electrophoresis of large DNA fragments
1年前
已完结
Separation of RNA according to Size: Electrophoresis of RNA through Agarose Gels Containing Formaldehyde
1年前
已完结
Preparative separation of immunoglobulins from bovine colostrum by continuous divergent‐flow electrophoresis
1年前
已完结
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