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74 积分 2025-09-05 加入
Effect of anthocyanin-luteolin copigmentation on beef color stability: Interaction with myoglobin
1个月前
已完结
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
1个月前
已完结
Study on the Protective Effect and Mechanism of Flos sophorae immaturus Extract and Its Main Active Ingredient Rutin on Meat Color
1个月前
已完结
Effects of polyphenols in combination with L-cysteine/l-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices
1个月前
已完结
Carbon dots/konjac glucomannan/starch anti-freezing gel: development and cryoprotective coating for beef preservation
2个月前
已完结
Research Progress of Food-Derived Carbon Dots Intelligent Packaging Materials Based on Natural Biopolymers in Meat Freshness Monitoring and Preservation
2个月前
已完结
Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace
6个月前
已完结
Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA
6个月前
已完结
Drying Process Factors Effect on Cassava Chips
7个月前
已完结
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