Lv0
0 积分 2023-04-04 加入
Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C
3个月前
已完结
In vitro and in vivo effects of inhibitors on actin and myosin
3个月前
已完结
Effects of low fat addition on chicken myofibrillar protein gelation properties
3个月前
已完结
Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins
3个月前
已完结
Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)
4个月前
已完结
Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures
4个月前
已完结
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
4个月前
已完结
Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating
4个月前
已完结
Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder
4个月前
已完结
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
4个月前
已完结
皖公网安备34019202002308
