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80 积分
2023-03-02 加入
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Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw
5天前
已完结
Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation
5天前
已完结
Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage
5天前
已完结
Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose
6天前
已完结
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
9天前
已完结
Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins
9天前
已完结
Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi
9天前
已完结
Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging
10天前
已完结
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
1个月前
已完结
Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure
4个月前
已完结
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