Lv2
110 积分 2025-08-05 加入
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts
12天前
已完结
The Application of Medicinal Plants in Traditional and Modern Medicine: A Review of <i>Thymus vulgaris</i>
15天前
已完结
Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates
15天前
已完结
The authentic nutritional value of beef: Remove false assumptions
1个月前
已完结
Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol
1个月前
已完结
Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
1个月前
已完结
Progress in infrared spectroscopy as an efficient tool for predicting protein secondary structure
1个月前
已完结
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
1个月前
已完结
Pulsed electric field: Role in protein digestion of beef Biceps femoris
1个月前
已完结
Effects of freeze-thaw cycles on in-vitro digestive properties of myofibrillar protein in mirror carp (Cyprinus carpio L.), based on protein degradation, oxidation, and structural properties
1个月前
已完结
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