Lv5
830 积分 2025-07-23 加入
Improving the quality of minced beef by using mulberry leaves extract
2天前
已完结
Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil
2天前
已完结
Improvement of oxidized myofibrillar protein gel properties by black rice extract
2天前
已完结
Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage
2天前
已完结
Effects of reheating and high-temperature sterilization on warmed-over flavor in beef: Insights into oxidation and flavor compounds
2天前
已完结
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
3天前
已完结
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
3天前
已完结
The Chemistry of Protein Oxidation in Food
3天前
已完结
Protein Oxidation in Muscle Foods: A Comprehensive Review
3天前
已完结
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
3天前
已完结
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