Lv2
160 积分 2023-11-19 加入
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
10个月前
已完结
Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes
10个月前
已完结
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
10个月前
已完结
Recent developments in nanoemulsions against spoilage in cold-stored fish: A review
10个月前
已完结
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
10个月前
已完结
Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review
11个月前
已完结
Purification and characterization of a novel low-molecular-weight antimicrobial peptide produced by Lactiplantibacillus plantarum NMGL2
11个月前
已完结
Chitosan-based packaging films with an integrated antimicrobial peptide: Characterization, in vitro release and application to fresh pork preservation
11个月前
已完结
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
11个月前
已完结
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
11个月前
已关闭
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