Results 251 to 254 of about 37,629 (254)

Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled quantitative proteomics

Food Chemistry
Guozhou Liao, Ruwei Ren, Nannan Zhou
exaly  

Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

Journal of the Science of Food and Agriculture
Wangang Zhang
exaly  

ASPİR POSASI İLE KETEN POSASININ HAM PROTEİN, HAM YAĞ VE KURU MADDE İÇERİKLERİ AÇISINDAN KARŞILAŞTIRMALI DEĞERLENDİRİLMESİ

Yüksel, Hüseyin Mert, Ülger, İsmail
openaire   +1 more source

TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement

Food Chemistry
exaly