SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
张张
Lv3
1
268 积分
2023-03-05 加入
最近求助
最近应助
互助留言
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
3小时前
待确认
Effects of pH, temperature and enzyme-to-substrate ratio on the antigenicity of whey protein hydrolysates prepared by Alcalase
13天前
已完结
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods
17天前
已完结
Ice-binding proteins: a remarkable diversity of structures for stopping and starting ice growth
24天前
已完结
Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process
30天前
已完结
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
30天前
已完结
Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism
2个月前
已完结
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
3个月前
已完结
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
3个月前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
3个月前
已完结
没有进行任何应助
没有进行任何互助留言
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论