Lv4
408 积分 2023-07-27 加入
Histatin 5 affected the tenderness of braised beef by regulating calpain-2 activity in semimembranosus muscle during aging post-slaughter
7小时前
已完结
Investigation of the spoilage effects of interactions between dominant spoilage bacteria W. viridescens and P. agglomerans on marinated beef
10小时前
已完结
Construction of a Sensing Platform Integrated with a CRISPR/Cas12a-Triggered Colorimetric Strategy for the Quantitative Detection of Meat Freshness
22天前
已完结
Lactobacillus rhamnosus 1.0320 Postbiotics Ameliorate Dextran Sodium Sulfate-Induced Colonic Inflammation and Oxidative Stress by Regulating the Intestinal Barrier and Gut Microbiota
23天前
已完结
Unraveling the spoilage characteristics and mechanism of Bacillus spizizenii in spiced beef: Insights from in-situ and metabolomics analysis
1个月前
已完结
Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments
1个月前
已完结
Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments
1个月前
已完结
Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C
1个月前
已关闭
Glutathione Regulating Aggregation and Depolymerization Mechanism of Whey Protein Isolate
2个月前
已完结
Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins
2个月前
已完结
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