Lv5
820 积分 2025-07-23 加入
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
1个月前
已完结
Improving the quality of minced beef by using mulberry leaves extract
1个月前
已完结
Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil
1个月前
已完结
Improvement of oxidized myofibrillar protein gel properties by black rice extract
1个月前
已完结
Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage
1个月前
已完结
Effects of reheating and high-temperature sterilization on warmed-over flavor in beef: Insights into oxidation and flavor compounds
1个月前
已完结
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
1个月前
已完结
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
1个月前
已完结
The Chemistry of Protein Oxidation in Food
1个月前
已完结
Protein Oxidation in Muscle Foods: A Comprehensive Review
1个月前
已完结
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