Lv1
20 积分 2024-12-20 加入
Property and structure changes of myofibril protein in pork treated by high pressure combined with heat
5个月前
已完结
Lipid Oxidation, Odour, and Colour of Fish Flesh
6个月前
已完结
Synergistic Tenderization of Abalone by Alginate and Impregnation: Role of Porosity and Protein-Polysaccharide Interactions
6个月前
已完结
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
7个月前
已完结
Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time
11个月前
已完结
Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi
11个月前
已完结
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