Lv11
28 积分 2025-04-08 加入
Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi
1小时前
已完结
Bioavailability of encapsulated rosmarinic acid and β-Carotene in beef Sausages: A Caco-2 cell study
3个月前
已完结
A portable microfluidic device integrating enzymatic and colorimetric assay for on-site detecting frozen-thawed meat
3个月前
已完结
RAPID PREDICTION OF BEEF COLOUR EVOLUTION AND MYOGLOBIN FORMS USING NEAR-INFRARED SPECTROSCOPY (NIRS)
4个月前
已完结
Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat
5个月前
已完结
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)
5个月前
已完结
From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate
5个月前
已完结
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
5个月前
已完结
Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
5个月前
已完结
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