Lv1
30 积分 2024-07-15 加入
Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef
3小时前
已完结
Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties
7天前
已完结
Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibrillar protein aggregation to conformation
2个月前
已完结
Synergistic ultrasound and oat β-glucan treatment improves structural conformation and gelation behavior of skipjack tuna myofibrillar protein
2个月前
已完结
Synergistic ultrasound and oat β-glucan treatment improves structural conformation and gelation behavior of skipjack tuna myofibrillar protein
2个月前
已完结
Synergistic ultrasound and oat β-glucan treatment improves structural conformation and gelation behavior of skipjack tuna myofibrillar protein
2个月前
已关闭
Dietary rutin improves the meat quality of cold-stressed chicken breasts by improving the oxidative stability and gelation properties of myofibrillar proteins
5个月前
已完结
Cyclodextrin induces synergistic cryoprotection with carrageenan oligosaccharide against myofibrillar protein denaturation during fluctuated frozen storage
5个月前
已完结
L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms
5个月前
已完结
Dietary rutin improves the meat quality of cold-stressed chicken breasts by improving the oxidative stability and gelation properties of myofibrillar proteins
5个月前
已完结
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