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Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15647
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- Article
Identification of key enzymes involved in the accumulation of carotenoids during fruit ripening of Lycium barbarum L. by a proteomic approach.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5050, doi. 10.1111/ijfs.15279
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- Article
Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 6, p. 3044, doi. 10.1111/ijfs.14948
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- Article
Quality changes in high pressure processed tan mutton during storage.
- Published in:
- Food Science & Technology International, 2021, v. 27, n. 6, p. 517, doi. 10.1177/1082013220970781
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- Publication type:
- Article