Zobrazeno 1 - 10
of 103 670
pro vyhledávání: '"myofibrillar"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 1-10 (2024)
To clarify the effect mechanism of Alpinia katsumadai Hayata extract on the texture of duck meat, the effect of farnesol, the main component of Alpinia katsumadai Hayata extract, on the structure of myofibrillar protein was analyzed. The elasticity a
Externí odkaz:
https://doaj.org/article/dffb6c6b320649c895880ca61bd15f7e
Autor:
YUAN Li, SU Kai, LIU Lu, LENG Weijun, ZHANG Hao, LI Mengzhe, SHI Tong, BAO Yulong, GAO Ruichang
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 121-129 (2024)
The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens. The study focused on the effects of freeze-thaw treatment and freeze stor
Externí odkaz:
https://doaj.org/article/99f96140fdc14d70a502b74a3866bd7b
Akademický článek
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Autor:
Jiang, Qianwen a, 1, Wu, Di a, 1, Jiang, Jingjiao a, Wu, Xiaoyu a, Ma, Jing a, Hu, Xiaopeng a, Sun, Weiqing a, ⁎, Liu, Jiao b, ⁎
Publikováno v:
In Food Chemistry 1 April 2025 470
Autor:
Liu, Chun-Lin1,2 (AUTHOR), Zhou, Yan-Fang2 (AUTHOR), Zhu, He3 (AUTHOR), He, Xiang-Li2 (AUTHOR), Li, Ke2 (AUTHOR) xc_like@163.com
Publikováno v:
CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-9. 9p.
Autor:
Li, Jiale a, b, Liu, Jun a, b, ⁎, Yue, Hui a, Ma, Yuanyuan a, Li, He a, Hu, Yuanliang a, b, Yu, Xiang a, b, Dong, Weiwei a, Feng, Yanli a
Publikováno v:
In Food Chemistry: X January 2025 25
Autor:
Wang, Yuqi a, Mei, Yiwen a, Du, Rongsheng b, Zhang, Shulin a, Wang, Qiuyu a, Dao, Xiaofang a, Li, Na c, Wang, Lina a, Wang, Linlin a, ⁎, He, Honghong d, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Li, Junguang a, b, Sun, Chenhao a, b, Yue, Xiaonan a, b, Ma, Wuchao a, b, Wang, Yu a, b, Zhao, Jiansheng c, Zhu, Guangsu d, Bai, Yanhong a, b, d, ⁎
Publikováno v:
In Food Chemistry: X January 2025 25
Publikováno v:
In LWT 1 January 2025 215
Autor:
Yao, Hongli a, e, 1, Liu, Shuangping a, b, c, d, 1, ⁎, Chang, Rui a, Liu, Tiantian a, c, d, Zhou, Zhilei a, b, c, d, Mao, Jian a, b, c, d, ⁎
Publikováno v:
In Food Research International January 2025 200