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40 积分 2021-04-12 加入
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
1个月前
已完结
Use of meat fluorescence emission as a marker of oxidation promoted by cooking
1个月前
已完结
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets
1个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
1个月前
已完结
How curved membranes recruit amphipathic helices and protein anchoring motifs
2个月前
已完结
Biomolecular Engineering by Combinatorial Design and High-Throughput Screening: Small, Soluble Peptides That Permeabilize Membranes
2个月前
已完结
Studying Lipid Membrane Interactions of a Super-Cationic Peptide in Model Membranes and Living Bacteria
2个月前
已完结
Interaction between Antibacterial Peptide Apep10 and Escherichia coli Membrane Lipids Evaluated Using Liposome as Pseudo-Stationary Phase
2个月前
已完结
Novel bacteriocin produced by Lactobacillus alimentarius FM-MM 4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics
2个月前
已完结
Mechanisms Shaping the Membranes of Cellular Organelles
3个月前
已完结
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