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六月
Lv2
110 积分
2023-10-31 加入
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Combining effect of soybean protein isolate and transglutaminase on the gel properties of Zhikong scallop (Chlamys Farreri) adductor muscle
17小时前
待确认
Comparative study on the effect of different salts on surimi gelation and gel properties
5天前
已完结
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
5天前
已完结
Astaxanthin stability and color change of krill during subcritical water treatment
5天前
已关闭
Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
10天前
已完结
FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions
12天前
已完结
Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan
14天前
已完结
The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process
14天前
已完结
Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases
16天前
已完结
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
29天前
已完结
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找到了【积分已退回】
5天前
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