Lv2
152 积分 2025-07-14 加入
An Approach for Monitoring the Dynamic States of Water in Shrimp during Drying Process with LF-NMR and MRI
6小时前
待确认
Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study
6小时前
已完结
南极磷虾产品中蛋白的营养价值及体外消化的研究
5天前
已完结
Nutrient Compositions and Properties of Antarctic Krill (Euphausia superba) Muscle and Processing By-Products
1个月前
已完结
Extracting Protein from Antarctic Krill (Euphausia superba)
1个月前
已完结
Determination of pH in meat
1个月前
已完结
Nutritional aspects and commercial challenges of Muscovy duck meat
2个月前
已完结
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
2个月前
已完结
Mechanistic Insights into Lignin’s Inhibition of Gluten Digestibility: Evidence from In Vitro Static Digestion
3个月前
已完结
Antioxidant Properties of Du-zhong (Eucommia ulmoides Oliv.) Extracts and Their Effects on Color Stability and Lipid Oxidation of Raw Pork Patties
5个月前
已完结
皖公网安备34019202002308
