Lv1
90 积分 2023-11-13 加入
E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage
15天前
已完结
Effects of lysosomal Fe2+ on mitochondria apoptosis and muscle tenderness in postmortem Tibetan sheep meat
23天前
已完结
Age-related changes in oxidized proteins
1个月前
已完结
Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles
1个月前
已完结
Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum
1个月前
已完结
Characterization and synthetic biology of lipase from Bacillus amyloliquefaciens strain
2个月前
已完结
CD Spectroscopy: An Essential Tool for Quality Control of Protein Folding
6个月前
已关闭
Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles
6个月前
已完结
CD Spectroscopy: An Essential Tool for Quality Control of Protein Folding
6个月前
已关闭
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
7个月前
已完结
皖公网安备34019202002308
