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130 积分 2022-11-16 加入
Phosphate alternatives for meat processing and challenges for the industry: A critical review
2个月前
已完结
Role of myofibrillar proteins in water-binding in brine-enhanced meats
2个月前
已完结
Phosphate alternatives for meat processing and challenges for the industry: A critical review
3个月前
已完结
Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
5个月前
已完结
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment
1年前
已完结
Effects of different thawing methods on quality of unfrozen meats
1年前
已完结
Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action
1年前
已完结
Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards
1年前
已完结
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
1年前
已完结
Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods
1年前
已完结
Deciphering the decisive factors driving fate bifurcations in somatic cell reprogramming
1年前
已采纳
Generating dual-active species by triple-atom sites through peroxymonosulfate activation for treating micropollutants in complex water
2年前
已采纳
Impulsiveness in children with attention-deficit/hyperactivity disorder after an 8-week intervention with the Mediterranean diet and/or omega-3 fatty acids: a randomised clinical trial
2年前
已采纳
[Research progress on the application of derived porous carbon materials in solid-phase microextraction]
2年前
已采纳
Can microRNAs be utilized as tumor markers for recurrence following nephrectomy in renal cell carcinoma patients? A meta-analysis provides the answer
2年前
已采纳
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