Lv11
20 积分 2024-10-07 加入
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris
49分钟前
待确认
Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
51分钟前
已完结
Scalable Mechanochemical Amorphization of Bimetallic Cu−Zn MOF-74 Catalyst for Selective CO2 Reduction Reaction to Methanol
24天前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives
1个月前
已完结
Effects of liuyang Douchi and chopped chili peppers on the flavor of steamed pork belly
7个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
8个月前
已完结
Novel Peptide with a Specific Calcium-Binding Capacity from Whey Protein Hydrolysate and the Possible Chelating Mode
1年前
已完结
响应面法优化鳖甲肽类组分的酶法提取工艺
1年前
已完结
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