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lemon
Lv2
150 积分
2022-10-07 加入
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Interactions between paramyosin and actin greatly improve their thermostability and gel properties
11天前
已完结
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
24天前
已完结
Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)
25天前
已完结
Paramyosin Elements in Lamellibranch Muscles
28天前
已完结
Protein Gels
1个月前
已关闭
Protein Gels
1个月前
已关闭
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
1个月前
已完结
Interactions between paramyosin and actin greatly improve their thermostability and gel propertie
2个月前
已完结
Paramyosin from field snail (Bellamya quadrata): Structural characteristics and its contribution to enhanced the gel properties of myofibrillar protein
2个月前
已完结
Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes
3个月前
已完结
没有进行任何应助
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