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98 积分 2025-04-29 加入
Effects of protein posttranslational modifications on meat quality: A review
3小时前
待确认
Using a library of chemical reactions to fit systems of ordinary differential equations to agent-based models: a machine learning approach
2个月前
已完结
Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT‐IR, CD, and HS‐SPME‐GC‐MS
3个月前
已关闭
Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices
3个月前
已完结
The multifaceted contributions of mitochondria to cellular metabolism
5个月前
已完结
Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation
9个月前
已关闭
Protein Oxidation: Basic Principles and Implications for Meat Quality
9个月前
已完结
Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
9个月前
已完结
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
9个月前
已完结
Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles
9个月前
已完结
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