Lv51
850 积分 2025-03-21 加入
Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
18天前
已完结
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball
19天前
已完结
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
29天前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods
2个月前
已完结
Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
2个月前
已完结
DRYING KINETICS AND CHARACTERISTIC DRYING CURVE OF LIGHTLY SALTED SARDINE (SARDINELLA AURITA)
2个月前
已完结
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach
2个月前
已完结
Metabolomics: An analytical technique for food processing evaluation
2个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
3个月前
已完结
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