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12 积分 2024-10-27 加入
Evaluation of nutritional and antioxidant properties of the tropical fruits banana, litchi, mango, papaya, passion fruit and pineapple cultivated in Réunion French Island
3小时前
待确认
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
4小时前
已完结
Adding lysine and yeast extract improves sensory properties of low sodium salted meat
8天前
已完结
Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets
8天前
已完结
The process of heat-induced gelation in Litopenaeus vannamei
8天前
已完结
Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker ( Pseudosciaena crocea )
14天前
已完结
Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties
14天前
已完结
Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei)
14天前
已完结
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
14天前
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
14天前
已完结
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