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Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
3天前
已完结
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
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Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein
6天前
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Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
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The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage
14天前
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Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating
20天前
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Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating
1个月前
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The effect of pH and heating on the aggregation behavior and gel properties of beef myosin
3个月前
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