Lv2
140 积分 2024-07-15 加入
Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts
1个月前
已完结
Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels
1个月前
已完结
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage
1个月前
已完结
Effects of salting-in/out-assisted extractions on structural, physicochemical and functional properties of Tenebrio molitor larvae protein isolates
1个月前
已完结
Determination of Serum Proteins in the Presence of Dextran by means of the Biuret Reaction
1个月前
已完结
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
1个月前
已完结
A Potential Method for Discriminating Between Tissue from the European Lobster (Homarus Gammarus) and the American Lobster (H. Americanus)
1个月前
已完结
Exploring the nutrient composition of various shellfish available in Norway and their role in providing key nutrients
1个月前
已完结
Differences in the carapace astaxanthin proteins, crustacyanins, of the lobsters, Homarus americanus and Homarus gammarus (L.)
1个月前
已完结
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