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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
惜曦
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1340 积分
2023-10-02 加入
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From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
23天前
已完结
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
23天前
已完结
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase
23天前
已完结
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
23天前
已完结
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
23天前
已完结
The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine
1个月前
已完结
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
1个月前
已完结
Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level
2个月前
已完结
Natural Additives as Quality Promoters in Surimi: a Brief Review
2个月前
已完结
Review for "Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)"
3个月前
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未找到【积分已退回】
4个月前
长时间未得到求助【积分已退回】
4个月前
感谢,速度真快,帮大忙了
6个月前
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