Lv2
160 积分 2026-04-05 加入
Advanced Glycation End Products in Meat during Processing and Storage: A Review
3个月前
已完结
Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions
4个月前
已完结
Effect of Different Cooking Methods on Nutritional, Physicochemical and Sensory Quality of Atlantic Salmon (Salmo salar)
5个月前
已完结
Soxtec Fat Analyzer for Determination of Total Fat in Meat: Collaborative Study
5个月前
已完结
xidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε- carboxyethyllysine formation during braised chicken processing
5个月前
已完结
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε -epsiloncarboxymethyllysine and Nε -epsilon-carboxyethyllysine
5个月前
已完结
梯度热条件下糖化肌原纤维蛋白构象对 Nε-羧甲基赖氨酸形成的影响
5个月前
已完结
Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties
5个月前
已完结
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