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Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system
7天前
已完结
Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system
7天前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
7天前
已完结
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
10天前
已完结
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
10天前
已完结
Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles
1个月前
已完结
The valuable and safe supplement of macro- and trace elements to the human diet: Capelin (Mallotus villosus)
1个月前
已完结
Comparative Nutritional Analysis on Fish Meal and Meat and Bone Meal of Harmless Treatment of Dead Pig Carcass
2个月前
已完结
Effect of different alkalies, temperature, and hydrolysis times on tryptophan determination of pure proteins and of foods
2个月前
已完结
Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review
2个月前
已完结
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