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496 积分 2025-09-08 加入
Nutritional Value and Potential Applications of Jellyfish
7天前
已完结
Effects of Fish Heme Protein Structure and Lipid Substrate Composition on Hemoglobin-Mediated Lipid Oxidation
12天前
已完结
Heme Determination and Quantification Methods and Their Suitability for Practical Applications and Everyday Use
19天前
已完结
Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature
19天前
已完结
The colour of cooked cured pork. I.—Estimation of the Nitric oxide-Haem Pigments
19天前
已完结
Iron, heme, and nitrosyl-heme content in Spanish meat derivatives
21天前
已关闭
Divergent roles of phospholipids and triacylglycerol in flavor formation and trimethylamine generation in Antarctic krill oil
1个月前
已完结
Near-Infrared Spectroscopy Derived Total Heme vs. Assay Derived Total Heme
2个月前
已完结
The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments
2个月前
已完结
Chemical, microbiological and histological properties of refrigerated Asian seabass (Lates calcarifer) as influenced by different bleeding methods
2个月前
已关闭
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