Lv3
310 积分 2024-08-03 加入
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
3个月前
已完结
Synergistic effects of ultrasonication on myofibrillar proteins and flavor binding ability of reduced-salt braised beef
4个月前
已完结
Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef
4个月前
已完结
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
4个月前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
5个月前
已完结
Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties
5个月前
已完结
皖公网安备34019202002308
