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40 积分 2026-07-24 加入
Effects of protein oxidation on the texture and water-holding of meat: a review
13天前
已完结
Formation and mitigation of PAHs in barbecued meat – a review
16天前
已完结
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
17天前
已完结
Flavor formation based on lipid in meat and meat products: A review
17天前
已完结
Gelation properties of myofibrillar protein under malondialdehyde‐induced oxidative stress
1个月前
已完结
Biological Implications of Lipid Oxidation Products
1个月前
已完结
4-羟基烯醛、丙氧醛及相关醛类的化学与生物化学
1个月前
已完结
E，E-2,4-六二烯醛气相反应中与大气氧化剂形成的反应产物分析：反应机制及其大气意义
1个月前
已完结
Use of infrared thermography to assess temperature variability in beef patties cooked from the frozen and thawed states
1个月前
已完结
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