Lv41
600 积分 2024-10-04 加入
Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system
1个月前
已完结
Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality
1个月前
已完结
Use of different impregnation methods with chitosan to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)
2个月前
已完结
Cryoprotective effects and mechanisms of soybean oligosaccharides on the grass carp (Ctenopharyngodon idellus) surimi during frozen storage
2个月前
已完结
Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi
2个月前
已完结
Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach
3个月前
已完结
Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro
3个月前
已完结
Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (Litopenaeus vannamei) during Frozen Storage
3个月前
已完结
Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)
3个月前
已完结
Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)
3个月前
已完结
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