机译:通过氨基葡萄糖的非酶糖基化作用,改善了苍白,柔软和渗出性鸡肉中肌原纤维蛋白的凝胶化功能
Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China,Key Laboratory of Animal Products Processing. MOA, Nanjing 210095, China,Key Lab of Meat Processing and Quality Control, MOE, Nanjing 210095, China,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China,Key Laboratory of Animal Products Processing. MOA, Nanjing 210095, China,Key Lab of Meat Processing and Quality Control, MOE, Nanjing 210095, China,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China,Key Laboratory of Animal Products Processing. MOA, Nanjing 210095, China,Key Lab of Meat Processing and Quality Control, MOE, Nanjing 210095, China,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China,Key Laboratory of Animal Products Processing. MOA, Nanjing 210095, China,Key Lab of Meat Processing and Quality Control, MOE, Nanjing 210095, China,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China,Key Laboratory of Animal Products Processing. MOA, Nanjing 210095, China,Key Lab of Meat Processing and Quality Control, MOE, Nanjing 210095, China,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
Gelation functionalities; myofibrillar protein; nonenzymatic glycation; PSE-like chicken;
机译:脉冲电场对苍白,软,渗出(PSE) - 样鸡胸部肌原纤维蛋白构象和凝胶化性能的影响:分子动力学研究
机译:浅,浅,渗出(PSE) - ike鸡乳肉中肌原纤维蛋白的物理化学和结构性质:脉冲电场的影响(PEF)
机译:应用等电增溶/沉淀工艺改善从淡,软,渗出(PSE)样鸡胸肉中分离的蛋白质的凝胶化特性
机译:PSE肉(苍白,软,渗出)鸡肉安装过程中胶原蛋白成分的变化
机译:家禽肉的苍白,柔软和渗出(PSE)问题以及改善肉质的方法。
机译:从正常和苍白柔软和渗出状鸡胸肉中提取的放线菌素的热凝胶化性质和分子力的比较研究
机译:用于商业肉类加工的鸡肉中淡,软和渗出(PSE)病的流行及其对烤鸡胸肉的影响