Lv21
132 积分 2023-03-28 加入
Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture
3小时前
求助中
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
3小时前
已完结
Hygroscopicity and antioxidant activity of whey protein hydrolysate and its ability to improve the water holding capacity of pork patties during freeze−thaw cycles
3小时前
已完结
Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef
3小时前
已完结
Synthesis and Characterization of Okara-Poly(acrylic acid) Superabsorbent Hydrogels for Enhancing Vegetable Growth through Improving Water Holding and Retention Properties of Soils
3小时前
已完结
Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies
3小时前
已完结
A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent
3小时前
已完结
Facile synthesis of Ag NPs@ MIL-100(Fe)/ guar gum hybrid hydrogel as a versatile photocatalyst for wastewater remediation: Photocatalytic degradation, water/oil separation and bacterial inactivation
2个月前
已完结
铜、铁和锆三种金属有机框架的微观结构与抗菌性能
2个月前
已完结
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