Lv71
3600 积分 2024-07-31 加入
Meat: Sources, Properties, and Composition
3小时前
待确认
Meat: Sources, Properties, and Composition
5天前
已完结
Effects of Alternating Electric Field Assisted Freezing–Thawing–Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle
1个月前
已完结
Taurine Is Covalently Incorporated into Alpha-Tubulin
1个月前
已完结
Gardenia ( Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies
3个月前
已完结
Smart Pasteurization and Sterilization by Physical Field Based on Artificial Intelligence: Research Progress and Challenges
3个月前
已完结
Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues
3个月前
已完结
Soy Proteins Enhance the Bioaccessibility of Oleic Acid: The Role of the Interactions with Bile Salts under
3个月前
已完结
Charge-dependent mechanisms of ionic polysaccharides modulating myofibrillar protein gelation: A dual-system evaluation from minced chicken gel to protein system
4个月前
已关闭
Gardenia ( Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies
4个月前
已完结
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