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积极平蓝
Lv6
17
2660 积分
2022-10-13 加入
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Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics
6天前
已完结
Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination
7天前
已关闭
High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility
8天前
已完结
Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein
8天前
已完结
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
8天前
已完结
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
9天前
已完结
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
10天前
已完结
Effects of chilling rate on progression of rigor mortis in postmortem lamb meat
2个月前
已完结
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times
2个月前
已完结
Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum
2个月前
已完结
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