Lv41
682 积分 2024-11-06 加入
Optimization and characterization of polyhydroxybutyrate produced by Vreelandella piezotolerans using orange peel waste
10天前
已完结
Recent advances in the understanding of egg white protein functionality
13天前
已完结
Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles
14天前
已完结
Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging
14天前
已完结
Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage
14天前
已完结
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
14天前
已完结
Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White
2个月前
已完结
Research advancements in the purification technology and application of hen egg white lysozyme
2个月前
已完结
Pigeon egg white lysozyme
2个月前
已完结
Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage
2个月前
已完结
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