Lv530
850 积分 2024-06-28 加入
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
16小时前
已完结
Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
18天前
已完结
Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation
18天前
已完结
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
18天前
已完结
Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii Shi, L; Xiong, GQ; (...); Wang, L
19天前
已完结
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
19天前
已完结
Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters
19天前
已完结
Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
19天前
已完结
Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes
19天前
已完结
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with l-arginine/l-lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
19天前
已完结
皖公网安备34019202002308
