Lv11
63 积分 2020-04-13 加入
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
5天前
已完结
Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness
8天前
已完结
Proteolytic potential in white muscle of sea bass (Dicentrarchus labrax L.) during post mortem storage on ice: time-dependent changes in the activity of the components of the calpain system
8天前
已关闭
CHANGES IN THE CALPAIN-CALPASTATIN AND CATHEPSIN (B, B+L, H AND D) DURING POSTMORTEM STORAGE OF GOAT MUSCLES
8天前
已完结
Influence of oxidation on the susceptibility of purified desmin to degradation by μ-calpain, caspase-3 and -6
8天前
已完结
Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem
8天前
已完结
Involvement of μ/m‐calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle
8天前
已完结
Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review
9天前
已完结
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
9天前
已完结
A New Panax notoginseng Leaf Spot Caused by Boeremia linicola in Yunnan, China
11天前
已完结
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