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60 积分 2025-05-15 加入
Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins
1个月前
已完结
Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidase
1个月前
已完结
Protein aggregation behavior during highland barley dough formation induced by different hordein/glutelin ratio
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
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
1个月前
已完结
Thermostability of striated and smooth adductor muscle tropomyosins from Yesso scallop Mizuhopecten yessoensis
2个月前
已完结
Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy
2个月前
已完结
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
2个月前
已完结
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
2个月前
已完结
Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber ( Stichopus japonicus )
3个月前
已完结
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