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60 积分 2024-12-18 加入
Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef
3个月前
已关闭
Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties
3个月前
已完结
Açaí residue extract as a natural antioxidant to enhance the shelf‐life of beef patties
3个月前
已完结
Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages
3个月前
已关闭
Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage
4个月前
已完结
Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system
4个月前
已完结
Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage
4个月前
已完结
Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation
4个月前
已关闭
山竹果皮提取物的抗氧化和抗菌特性及其在牛肉汉堡保鲜中的协同作用
4个月前
已关闭
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