Lv3
290 积分 2024-04-28 加入
Estimation of Proteins by the Biuret Method
26天前
已关闭
Quantitative site-specific reactivity profiling of S-nitrosylation in mouse skeletal muscle using cysteinyl peptide enrichment coupled with mass spectrometry
26天前
已完结
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance
1个月前
已完结
Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
1个月前
已完结
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging
1个月前
已完结
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
1个月前
已完结
Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)
1个月前
已完结
Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
1个月前
已完结
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
1个月前
已完结
皖公网安备34019202002308
