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2024-04-25 加入
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The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree
2小时前
待确认
The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage
6天前
已完结
Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan
9天前
已完结
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi
9天前
已完结
Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket
19天前
已完结
The principles of high voltage electric field and its application in food processing: A review
21天前
已完结
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
21天前
已完结
The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
22天前
已完结
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
22天前
已完结
Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism
23天前
已完结
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