https://www.selleckchem.com/ph....armacological_epigen
We propose that the role of TFs associated with environmental and developmental regulation was unevenly conserved during land plant evolution.This study evaluated the texture of hog maw and the degradation of Types I and III collagen in the intramuscular connective tissue (IMCT) of hog maw at different cooking temperatures (75-95°C) and times (50-130 min). The cooking loss, shear force, collagen content, collagen solubility, and IMCT strength of hog maw cooked in water baths were measured. The instrumental texture profile ana
Mi piace
Commento
Condividi
