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10 积分 2025-10-21 加入
Myofibrillar Protein Hydrolysis Under Hydroxyl Radical Oxidative Stress: Structural Changes and Their Impacts on Binding to Selected Aldehydes
5小时前
待确认
Effects of cholesterol-lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice
20天前
已完结
Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME-GC-MS and UPLC-MS/MS studies
20天前
已完结
Next-generation probiotics: an outlook into current applications and future developments
1个月前
已完结
Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
2个月前
已完结
Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes
2个月前
已完结
Changes in volatile flavor of yak meat during oxidation based on multi-omics
3个月前
已完结
Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies
5个月前
已完结
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis
11个月前
已完结
Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness
11个月前
已完结
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