Lv11
80 积分 2025-04-23 加入
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
16天前
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
21天前
已完结
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus )
24天前
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
1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
2个月前
已完结
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