Lv11
40 积分 2024-01-18 加入
Design fabrication of electrochemical sensor based on Ru(bpy)22+/SMWCNTs/Au/GCE electrode for the selective determination of 5′-guanosine monophosphate
4个月前
已完结
Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky
4个月前
已完结
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation
4个月前
已完结
Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules
4个月前
已完结
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
4个月前
已完结
Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb
4个月前
已完结
Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate
4个月前
已完结
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