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机译:桑poly多酚对猪肉切碎过程中肉质和肌原纤维蛋白氧化稳定性的影响
Guangdong Engineering Center for Biopharmaceuncak School of Biology and Biological Engineering South China University of Technology Guangzhou Higher Education Mega Center Panyu Guangzhou 510006 China Serkulmral & Agri-Food Research Institute Guangdong Academy ofAgricultural Sciences Key Laboratory of Functional Foods Ministry ofAgriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China;
Serkulmral & Agri-Food Research Institute Guangdong Academy ofAgricultural Sciences Key Laboratory of Functional Foods Ministry ofAgriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China;
Guangdong Engineering Center for Biopharmaceuncak School of Biology and Biological Engineering South China University of Technology Guangzhou Higher Education Mega Center Panyu Guangzhou 510006 China College of Life and Geographic Sciences Kashi University Kashi 844000 China The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University under the Department of Education of Xinjiang Uygur Autonomous Region Kashi University Kashi 844000 China;
Dried minced pork slices; Mulberry polyphenol; Protein oxidation; Hydrophobicity; Average particle size;
机译:微胶囊化方法对热处理及贮藏期间干碎猪切片锰多酚和氧化性能的影响
机译:桑椹(Morus Alba)多酚对热处理和储存过程中干碎猪切片脂质和蛋白质氧化的抑制作用
机译:热处理和β-环糊精对桑椹汁浓汤干燥碎猪切片中可提取的多酚的影响
机译:菊芋叶和茎提取物对冷藏猪肉熟后氧化稳定性的影响
机译:干啤酒花中提取的多酚对啤酒风味稳定性的影响。
机译:油炸和油炸猪肉切片中肌原纤维蛋白二级结构的变化及其与水分动态的关系
机译:猪肉肌纤维酒蛋白蛋白酶菌株的蛋白水解活性和肌淋巴蛋白的用途,在“那不勒斯”萨拉米香肠中的用途