Lv11
20 积分 2025-09-27 加入
Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein
1个月前
已完结
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
1个月前
已完结
IDENTIFICACIÓN DE ESPECIES CÁRNICAS EN PRODUCTOS CÁRNICOS COCIDOS: UTILIZACIÓN DE SDS-PAGE COMO MÉTODO DE SCREENING
1个月前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
1个月前
已完结
Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork
1个月前
已完结
Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system
1个月前
已完结
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