Lv6
2870 积分 2025-01-05 加入
人美心善脑子不好使
Effect of oscillating magnetic fields and pulsed electric fields on supercooling preservation of Atlantic salmon
26天前
已完结
The Effect of an Alternating Magnetic Field-Assisted Freezing Process on the Quality of Frozen Penaeus Japonicus
26天前
已完结
Radio frequency processing and recent advances on thawing and tempering of frozen food products
26天前
已完结
Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat
26天前
已完结
Raman spectroscopic evidence for structural changes in poly-L-lysine induced by an approximately 50 mT static magnetic field
1个月前
已完结
Stabilization mechanism and rheological properties of low pH‐induced high internal phase emulsions by soy hull polysaccharides
1个月前
已完结
Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
1个月前
已完结
Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017
1个月前
已完结
Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties
2个月前
已完结
Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation
2个月前
已完结
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