Found: 9
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Temporal and spatial dynamics of white spot syndrome virus in the Chinese mitten crab, Eriocheir sinensis.
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- Aquaculture Research, 2017, v. 48, n. 5, p. 2528, doi. 10.1111/are.13089
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- Article
Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins.
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- Gels (2310-2861), 2022, v. 8, n. 10, p. N.PAG, doi. 10.3390/gels8100633
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- Article
Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate.
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- Molecules, 2023, v. 28, n. 18, p. 6721, doi. 10.3390/molecules28186721
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- Article
Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 4128, doi. 10.1002/jsfa.13294
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- Article
Two new polyketides from the ascomycete fungus Leptosphaeria sp.
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- Journal of Antibiotics, 2017, v. 70, n. 6, p. 743, doi. 10.1038/ja.2017.5
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- Article
Oxidation and Gel Structure of Duck Myofibrillar Protein in Post-slaughter Heat and Hydroxyl Radical-treated Duck Meat.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 240, doi. 10.13982/j.mfst.1673-9078.2022.11.0556
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- Article
Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage.
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- Foods, 2023, v. 12, n. 7, p. 1530, doi. 10.3390/foods12071530
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- Article
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters.
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- Foods, 2022, v. 11, n. 11, p. 1620, doi. 10.3390/foods11111620
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- Article
Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate.
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- Foods, 2022, v. 11, n. 7, p. 1040, doi. 10.3390/foods11071040
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- Article