Lv6
1650 积分 2023-08-11 加入
Structural characterization and stability of glycated bovine serum albumin-kaempferol nanocomplexes
10小时前
已完结
Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation
4天前
已完结
Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder
9天前
已完结
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
12天前
已完结
DSC investigation of bovine hide collagen at varying degrees of crosslinking and humidities
16天前
已完结
Pressurized green liquid extraction of glucosinolates from camelina sativa (L.) Crantz by-products: Process optimization and biological activities of green extracts
16天前
已完结
High‐humidity hot‐air impingement blanching conditions for the inhibition of potato‐browning enzymes and for quality retention
26天前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
28天前
已完结
Silver carp swim bladder collagen derived from deep eutectic solvents: Enhanced solubility against pH and NaCl stresses
1个月前
已关闭
Organization, density, and content of collagen in the body wall of sea cucumbers Acaudina rosettis and Phyllophorus sp
1个月前
已关闭
皖公网安备34019202002308
