Lv1
30 积分 2024-12-20 加入
Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism
11天前
已完结
Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
11天前
已完结
DETERMINATION OF OPTIMUM PARAMETERS FOR PROTEIN ISOLATION FROM KRILL (Euphasia superba) WASTE PRODUCTS
4个月前
已完结
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
5个月前
已完结
Ingredients and pH are Key to Clear Beverages that Contain Whey Protein
5个月前
已完结
Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein Isolate
6个月前
已完结
Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle
6个月前
已完结
Salting out of Proteins Using Ammonium Sulfate Precipitation
6个月前
已完结
Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments
6个月前
已完结
Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein
6个月前
已完结
皖公网安备34019202002308
