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120 积分 2024-05-14 加入
Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems
3个月前
已完结
Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
4个月前
已完结
Intrinsic relationship between structural changes of different types of oyster proteins and flavor release after sous-vide treatment
5个月前
已完结
Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems
5个月前
已完结
Aroma compounds identified in cooked meat: A review
5个月前
已完结
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