Lv1
40 积分 2024-01-02 加入
Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (Euphausia superba) during refrigerated storage
20小时前
待确认
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
2个月前
已完结
A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent
2个月前
已完结
Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes
2个月前
已完结
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
3个月前
已完结
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
3个月前
已完结
Structure and composition of fish muscle
4个月前
已完结
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
4个月前
已完结
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
4个月前
已完结
Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)
5个月前
已完结
皖公网安备34019202002308
