Lv72
4380 积分 2023-09-24 加入
Quality assessment of chicken meatball with different types of antioxidants in short term storage
1个月前
已完结
Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods
1个月前
已完结
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties
1个月前
已完结
Oligosaccharide glycosylation of pigskin collagen: Impact on molecular structure, physicochemical properties, and gel functionality
1个月前
已完结
Low dose chitooligosaccharide improves gel properties and freeze-thaw stability of mince of farmed Chinese giant salamander (Andrias davidianus): contribution of molecular weight
1个月前
已完结
Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)
1个月前
已完结
Effect of konjac oligo‐glucomannan on emulsifying properties of myofibrillar protein
1个月前
已完结
Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage
1个月前
已完结
Use of different impregnation methods with chitosan to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)
1个月前
已完结
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