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16 积分 2025-10-21 加入
Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
17天前
已完结
Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes
17天前
已完结
Changes in volatile flavor of yak meat during oxidation based on multi-omics
1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
4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
9个月前
已完结
Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness
9个月前
已完结
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
10个月前
已完结
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
10个月前
已完结
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