Lv1
70 积分 2024-06-03 加入
Thermal processing implications on the digestibility of meat, fish and seafood proteins
13小时前
待确认
Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by‐products
26天前
已完结
Actinidin Enhances Gastric Protein Digestion As Assessed Using an in Vitro Gastric Digestion Model
1个月前
已完结
Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms
1个月前
已完结
Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds
1个月前
已完结
Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of N-(1-Deoxy-d-fructos-1-yl)-histidine (Fru-His), a Food-Derived Amadori Compound
1个月前
已完结
Simultaneous quantification of ten Amadori compounds in tobacco using liquid chromatography with tandem mass spectrometry
1个月前
已完结
Novel Strategy for Manufacturing Convenient Dehydrated Dumplings: Relying on Microwave Freeze‐Drying and Its Underlying Mechanism
2个月前
已完结
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
2个月前
已完结
Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil
3个月前
已完结
皖公网安备34019202002308
