Lv4
430 积分 2024-09-04 加入
Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder
18小时前
已完结
Modulate meat flavor by different forms of Iron with chicken breast as a model
18小时前
已完结
Characterization of free radical-mediated Pleurotus ostreatus polysaccharide-EGCG conjugates for chilled minced pork preservation
2天前
已完结
Valorization of Agave potatorum byproducts as a source of volatile α‐glucosidase inhibitors
16天前
已完结
Comprehensive insights into the effect of color, texture, flavor and microbial community driven via yak bone-derived collagen peptides combined with tea polyphenols as a versatile additive in fermented sausages
2个月前
已完结
The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound
3个月前
已完结
Study on the interventional effect and molecular mechanism of HSP72 in regulating oxidative stress by watermelon seed peptide RDPEER
6个月前
已完结
Targeting myofibril-bound serine protease inhibition to improve grass carp surimi gel properties with edible additives: Insights from molecular docking
7个月前
已完结
Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles
7个月前
已完结
Structural insights into the dynamics of anti-microbial peptides temporin-1RNa and 1RNb, and derivatives in aqueous and octanol media
7个月前
已完结
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