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1.
Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.
J Sci Food Agric
; 102(11): 4609-4619, 2022 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35174491
2.
Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches.
Food Chem X
; 15: 100389, 2022 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36211750
3.
Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating.
Food Chem
; 370: 131371, 2022 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34656021
4.
Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C.
Food Res Int
; 138(Pt A): 109665, 2020 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-33292955
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