Lv6
2260 积分 2024-08-08 加入
Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils
2个月前
已完结
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
3个月前
已完结
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
3个月前
已完结
Maillard reaction in food allergy: Pros and cons
6个月前
已完结
Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage
7个月前
已完结
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
7个月前
已完结
Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet
7个月前
已完结
Free Radical Lipid Peroxidation: Mechanisms and Analysis
7个月前
已完结
Role of Physical Structures in Bulk Oils on Lipid Oxidation
7个月前
已完结
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