Lv48
690 积分 2024-05-29 加入
Site-Selective Glycosylation of Hemoglobin on Cys β93
5天前
已完结
Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion
9天前
已完结
GELATION PROPERTIES OF CHICKEN MYOFIBRILS TREATED WITH CALCIUM AND MAGNESIUM CHLORIDES1
1个月前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
1个月前
已完结
Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product
1个月前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
1个月前
已完结
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
1个月前
已完结
Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy
1个月前
已完结
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
1个月前
已完结
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