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1630 积分 2024-08-08 加入
Maillard reaction in food allergy: Pros and cons
1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
2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
2个月前
已完结
Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet
2个月前
已完结
Free Radical Lipid Peroxidation: Mechanisms and Analysis
3个月前
已完结
Role of Physical Structures in Bulk Oils on Lipid Oxidation
3个月前
已完结
Ice-Nucleating and Antifreeze Proteins Recognize Ice through a Diversity of Anchored Clathrate and Ice-like Motifs
3个月前
已完结
Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix
3个月前
已完结
Surface premelting of water ice
3个月前
已完结
Protein carbonylation: molecular mechanisms, biological implications, and analytical approaches
3个月前
已完结
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