13 results on '"Xia, Wenshui"'
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2. Synthesis, characterization, and anticancer activity of protamine sulfate stabilized selenium nanoparticles
3. Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
4. Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking
5. Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases
6. Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
7. A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages
8. Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
9. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
10. Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures
11. Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp
12. Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)
13. Purification and characterization of two types of chitosanase from Aspergillus sp. CJ22-326
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