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pro vyhledávání: '"Geyi Ren"'
Autor:
Jiamei Li, Lijie Wang, Hongyan Mu, Geyi Ren, Mengyao Ge, Juan Dong, Qingling Wang, Jingtao Sun
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101865- (2024)
Meat products are high in nutrients but easily spoiled; adding antioxidants is the most straightforward and efficient approach in the food industry. In this study, different concentrations of 6-gingerol (6-GG) were added to refrigerated (4°C) mutton
Externí odkaz:
https://doaj.org/article/7a4f3970bb184695bb17d2faed2e7623
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 27-33 (2022)
In order to improve the utilization rate of bovine bone resources, fresh bovine bone was used as raw material, four kinds of bovine bone collagen (ASC1, ASC2, PSC1 and PSC2) were extracted by acetic acid, citric acid, acetic acid and pepsin, citric a
Externí odkaz:
https://doaj.org/article/b2458f2daf9d4aedb6f95cef4151d5c2