Lv11
40 积分 2025-04-18 加入
The postmortem μ‐calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds
2小时前
已完结
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation
2小时前
已完结
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
9天前
已完结
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS
29天前
已完结
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
1个月前
已完结
In-pack sonication of chicken breast: effects of ultrasound conditions on physicochemical and microbiological properties, and shelf-life of optimally processed meat during frozen storage
1个月前
已完结
Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor
1个月前
已完结
Comparative studies on enzymatic changes and structure of lipases under ultrasound
1个月前
已完结
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review
2个月前
已完结
A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges
2个月前
已完结
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