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709 积分 2024-01-02 加入
Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
6小时前
待确认
Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties
2个月前
已完结
Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties
3个月前
已完结
Recovery of amino acids and peptides from pig bone soup using thermal pre‐treatment and enzymatic hydrolysis
3个月前
已完结
New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review
3个月前
已完结
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone
3个月前
已完结
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
3个月前
已完结
Retention and release of aroma and taste compounds, influence on perception
8个月前
已关闭
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
11个月前
已完结
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