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9篇 您的检索式:作者名="Rentfrow G"
    题名 作者 年代 出处 被引量
1Oxidationpromotes cross-linking but impairs film-forming properties ofwhey proteins显示文摘Wang Y S Xiong Y L Rentfrow G K 2013Journal of Food Engineering2013,115,1:1
2Oxidation promotes cross-linking but impairs film-forming properties of whey proteins显示文摘WANG Y XIONG Y L Rentfrow G K 2013Journal of Food Engineering2013,115,1:1
3The effects of the antioxidant lipoic acid on beef longissimus bloom time 显示文摘Rentfrow G Linville M L Stahl C A 2004J Anita Sci2004,82,10:1
4Oxida- tion promotes cross-linking but impairs film-forming properties of whey proteins显示文摘Wang Yao-song Xiong You-Ling Rentfrow G K 2013Journal of Food Engineering2013,115,1:1
5Proteomics of muscle-specific beef color stability 显示文摘Joseph P Suman S P Rentfrow G 2012Journal of Agricul- tural and Food Chemistry2012,60,:1
6The effects of the antioxidant lipoic acid on beef longissimus bloom time显示文摘Rentfrow G Linville M L Stahl C A 2004Journal of Animal Science2004,82,10:1
7Oxidation promotes cross-linking but impairs film-forming properties of whey proteins显示文摘Wang Y S Xiong Y L Rentfrow G K 2013Journal of Food Engineering2013,115,:1
8Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze-thaw abuse显示文摘Liu C Xiong Y L Rentfrow G K 2011LWT-Food Science and Technology2011,44,10:1
9Kiwifruit prote-ase extract injection reduces toughness of pork loinmuscle induced by freeze - thaw abuse显示文摘Liu C Xiong Y L Rentfrow G K 2011LWT-Food Science and Technology2011,44,10:1
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