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2023-11-19 加入
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Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
4个月前
已完结
Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes
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Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
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Recent developments in nanoemulsions against spoilage in cold-stored fish: A review
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Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
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Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review
5个月前
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Purification and characterization of a novel low-molecular-weight antimicrobial peptide produced by Lactiplantibacillus plantarum NMGL2
5个月前
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Chitosan-based packaging films with an integrated antimicrobial peptide: Characterization, in vitro release and application to fresh pork preservation
5个月前
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Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
5个月前
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A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
5个月前
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帮大忙了,帮大忙了,么么哒
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速度真快,帮大忙了
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速度真快,帮大忙了
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