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110 积分 2025-11-24 加入
Predicting Protein Surface Property with its Surface Hydrophobicity
6天前
已完结
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress
8天前
已完结
Improving the stability of myofibrillar proteins undergoing hemoglobin-mediated oxidation by rosmarinic acid or chlorogenic acid: Insights into the underlying mechanisms
9天前
已完结
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
27天前
已完结
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