Lv4
426 积分 2023-09-24 加入
pLM33 provides tolerance of persistent Listeria monocytogenes ST5 to various stress conditions and also enhances its virulence
5分钟前
待确认
Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
23天前
已关闭
N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake
1个月前
已完结
Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins
2个月前
已完结
Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi
2个月前
已完结
Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages
2个月前
已完结
Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation
3个月前
已完结
The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities
3个月前
已完结
l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation
3个月前
已关闭
Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes
3个月前
已完结
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