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20 积分 2021-07-09 加入
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
1年前
已完结
Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins
1年前
已完结
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
1年前
已完结
Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork
1年前
已完结
Effect of different stunning methods on antioxidant status, myofibrillar protein oxidation, and gelation properties of large yellow croaker during postmortem
1年前
已完结
Contribution to the valorization of Myrianthus arboreus fruits pulp from Cameroon: Physico-chemical characterization and Nutritional value
1年前
已完结
A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin
1年前
已完结
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity
1年前
已完结
Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear ( Opuntia ficus indica ) fruit and pulp
1年前
已完结
Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear ( Opuntia ficus indica ) fruit and pulp
1年前
已完结
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