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10 积分 2024-12-20 加入
Lipid Oxidation, Odour, and Colour of Fish Flesh
19天前
已完结
Synergistic Tenderization of Abalone by Alginate and Impregnation: Role of Porosity and Protein-Polysaccharide Interactions
28天前
已完结
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
1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
5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
5个月前
已完结
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