Lv631
2780 积分 2023-10-16 加入
Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze–thaw cycles
4天前
已完结
Amylose content controls the structures and digestibility of starch-lipid complexes during microwave postprocessing
8天前
已完结
Determination of antioxidant capacity and phenolic content of haskap berries (Lonicera caerulea L.) by attenuated total reflectance-Fourier transformed-infrared spectroscopy
8天前
已完结
Sequential extraction of antioxidants from Citrus aurantium L. flower and kinetic evaluation of their effect on oil microparticle oxidative stability
20天前
已完结
Antioxidant Determinations by the Use of a Stable Free Radical
20天前
已完结
Green leaf proteins: a sustainable source of edible plant-based proteins
25天前
已完结
Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
1个月前
已完结
Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process
1个月前
已完结
Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes
1个月前
已完结
Effect of freezing-thawing treatment on the quality and structure of soymilk gels induced by different coagulants
1个月前
已完结
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