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38 积分 2025-06-24 加入
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
2个月前
已完结
Unraveling gelation in ultra-high-temperature sterilized milk: compositional changes and proteomic characterization
3个月前
已完结
Unraveling gelation in ultra-high-temperature sterilized milk: compositional changes and proteomic characterization
3个月前
已完结
Production of unsaturated fatty acids in an internal-ripened cheese
3个月前
已完结
Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers
4个月前
已关闭
Improving food drying performance by cold plasma pretreatment: A systematic review
4个月前
已完结
Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments
4个月前
已完结
Improving food drying performance by cold plasma pretreatment: A systematic review
4个月前
已完结
Heat-induced evolution of myosin aggregation patterns: The role in regulating interfacial layer lateral-longitudinal interactions
5个月前
已完结
Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast
5个月前
已完结
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