Lv51
900 积分 2024-09-27 加入
Change in rapid salting kinetics and characteristics of hen egg yolks
1天前
待确认
Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs
1天前
待确认
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk
1天前
待确认
Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation
1天前
待确认
A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE
8天前
已完结
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
9天前
已完结
Quantitative proteomic analysis of chicken egg white and its components
3个月前
已完结
Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells
5个月前
已完结
Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties
5个月前
已完结
Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells
5个月前
已完结
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