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66666
Lv1
10 积分
2024-02-28 加入
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Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes
1天前
待确认
Characterization of intermediate state of myoglobin in the presence of PEG 10 under physiological conditions
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Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment
3天前
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Method for isolation and modification of proteins
26天前
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Polyethylene glycol induced structural modulation of holo alpha-lactalbumin: In vitro and in vivo approach towards protein stability
2个月前
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Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi
2个月前
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