Lv41
740 积分 2025-01-05 加入
Product Class 18: Alkaneselenols
5个月前
已完结
Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate
8个月前
已完结
Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
8个月前
已完结
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
8个月前
已完结
Effect of smelting temperatures on the odor compounds of beef tallow through instrumental and sensory techniques
8个月前
已完结
Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates
9个月前
已关闭
Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles
9个月前
已完结
Structural and physicochemical properties of ginger (Rhizoma curcumae longae) starch and resistant starch: A comparative study
10个月前
已完结
Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage
10个月前
已完结
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