Lv12
80 积分 2024-11-16 加入
Origin of multiexponential T(2) relaxation in muscle myowater
5小时前
已完结
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study
5小时前
已完结
EFFECT OF MARINATING TEMPERATURES ON PHYSICAL CHANGES OF TRADITIONALLY MARINATED BEEF SATAY
18天前
已完结
Effects of protein oxidation on the texture and water-holding of meat: a review
23天前
已完结
Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
24天前
已完结
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
1个月前
已完结
Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: A combined FT-IR microspectroscopic and H-1 NMR relaxometry study
1个月前
已完结
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
2个月前
已完结
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles
2个月前
已完结
皖公网安备34019202002308
