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2550 积分 2024-01-18 加入
The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions
10天前
已完结
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
1个月前
已完结
Applying Different Methods To Evaluate the Freshness of Large Yellow Croacker (Pseudosciaena crocea) Fillets during Chilled Storage
1个月前
已完结
Black Raspberry Polyphenols Shape Metabolic Dysregulation and Perturbation in Gut Microbiota to Promote Lipid Metabolism and Liver Regeneration
1个月前
已完结
Effects of Covalent or Noncovalent Binding of Different Polyphenols to Acid-Soluble Collagen on Protein Structure, Functionality, and Digestibility
1个月前
已完结
Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
2个月前
已完结
Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism
2个月前
已完结
Loading of tea polyphenols into electrospun starch-based nanofibrous films for active package of pre-processed fish fillets
2个月前
已完结
Effects of tea polyphenols on the quality of common carp (Cyprinus carpio) meat during the freezing process and its action mechanism
2个月前
已完结
The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets
2个月前
已完结
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