Lv35
220 积分 2023-12-18 加入
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links
22天前
已关闭
Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group
1个月前
已完结
Modification of heat-induced whey protein gels by basic amino acids
1个月前
已完结
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
1个月前
已完结
apid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI[
1个月前
已完结
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products
2个月前
已关闭
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review
2个月前
已完结
Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle
2个月前
已完结
Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field
2个月前
已完结
Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
4个月前
已完结
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