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80 积分 2025-04-23 加入
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
5小时前
已完结
Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei
4天前
已完结
Proteomic Analysis of the Differences in Heat-Induced Gel Properties of Egg White between Two Chinese Indigenous Duck Breeds
29天前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
2个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
2个月前
已完结
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus )
2个月前
已完结
Investigation of the Alternations in the Muscle Quality of Swimming Crab (Ovalipes punctatus) during Cold-Chain Transportation Using Physicochemical and TMT-Based Quantitative Proteomic Analysis
3个月前
已完结
Effect of low-voltage electrostatic field-assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage
4个月前
已完结
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