Lv31
240 积分 2024-12-29 加入
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
1个月前
已完结
Ultrasound-assisted modification of gelation properties of proteins: A review
3个月前
已完结
Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase
1年前
已完结
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