Lv4
544 积分 2024-10-16 加入
Co-encapsulation of Lactobacillus acidophilus and different concentrations of chia oil (Salvia hispanica L.) by external ionic gelation
5天前
已完结
Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy
5天前
已完结
Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
6天前
已完结
Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging
1个月前
已完结
The conversion of muscle to meat
1个月前
已完结
Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality
1个月前
已完结
Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization
1个月前
已完结
Developments in meat flavor
1个月前
已完结
Metabolic, proteomic and microbial changes postmortem and during beef aging
1个月前
已完结
Ferroptotic mechanisms and therapeutic targeting of iron metabolism and lipid peroxidation in the kidney
1个月前
已完结
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