Results 81 to 86 of about 89 (86)

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  

Buğdayda Farklı Azot Dozlarının Tane Verimi, Protein Oranı ve Protein Verimine Etkisi

Tarim Bilimleri Dergisi, 2001
exaly  

Ethephon’un Tritikale’de Tane Verimi, Protein Oranı ve Protein Verimine Etkisi

Tarim Bilimleri Dergisi, 2008
exaly  

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  

Yemdeki Protein Kalitesinin Döl Verimi Üzerine Etkisi

exaly