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10 积分 2024-04-02 加入
Changes in the Sulphydryl and Disulphide Groups in Beef Muscle Proteins During Heating
2天前
已完结
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
18天前
已完结
Protein Oxidation: Basic Principles and Implications for Meat Quality
24天前
已完结
Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound
2个月前
已完结
Bile salt particles locally dissolve fat
4个月前
已完结
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
9个月前
已完结
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