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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics
4个月前
已完结
The effect of nitric oxide synthase and arginine on the color of cooked meat
4个月前
已完结
Erratum: Dairy cows trapped between performance demands and adaptability Wilhelm Knaus Journal of the Science of Food and Agriculture, 2009: 89: 1107–1114
9个月前
已完结
Lipoxygenase from soybeans: EC 1.13.11.12 Linoleate:oxygen oxidoreductase
11个月前
已完结
. Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing
11个月前
已完结
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
1年前
已完结
Hyperoside inhibits pancreatic lipase activity in vitro and reduces fat accumulation in vivo
1年前
已完结
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