Lv41
560 积分 2023-09-22 加入
Covalent Binding of Fishy Off-Flavor Compounds to Myofibrillar Proteins via Maillard Reaction: Implications for Seafood Processing
5小时前
求助中
不同蒸制方式对清蒸鲈鱼食用品质影响的研究
1个月前
已完结
Novel alternative for controlling enzymatic browning: Catalase and its application in fresh‐cut potatoes
1个月前
已完结
Pulsed Electric Field Combined with Deep Eutectic Solvents Enhanced the Antiglycation Activity of Noni Flavonoid Extracts by Directionally Regulating Their Glycoside and Aglycone Proportions
7个月前
已完结
Relating specific conformational transitions with the interaction mechanisms of thermally pretreated β-lactoglobulin with volatile aldehydes-ketones
9个月前
已完结
A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding
9个月前
已完结
Trimethylamine Adsorption Mechanism on Activated Carbon and Removal in Water and Oyster Proteolytic Solution
1年前
已完结
Protein from seafood
1年前
已完结
Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi
1年前
已完结
Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal
1年前
已完结
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