Medicin og biovidenskab
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
17%
Acids
16%
Animals
17%
Bacteriophages
27%
Brassica napus
15%
Calpain
31%
carprofen
15%
Cattle
27%
Color
15%
Cooking
46%
Diglycerides
39%
Electric Stimulation
16%
Emulsions
22%
Enzymes
17%
Exopeptidases
22%
Fats
44%
fumonisin B2
18%
furosine
17%
Gels
21%
Genotype
17%
Glycogen
15%
Heme
24%
Hemoglobins
24%
Hot Temperature
43%
Hydrolysis
18%
Iron
16%
Lactoglobulins
17%
lard
31%
Lipids
18%
Maillard Reaction
30%
Meat
89%
Meat Products
17%
Meat Proteins
28%
Muscles
66%
Odorants
15%
Papain
21%
Peptide Hydrolases
29%
Peptides
37%
Phosphorylation
47%
Pork Meat
100%
Postmortem Changes
21%
Protein Hydrolysates
55%
Proteins
62%
Proteome
23%
Proteomics
55%
Raman Spectrum Analysis
27%
Sunflower Oil
20%
Swine
93%
Temperature
32%
Water
16%
Landbrug og biologi
backfat
18%
beers
20%
byproducts
28%
calpain
30%
cattle
19%
chemometrics
22%
collagen
16%
cooking
30%
diacylglycerols
36%
digestion
16%
fermented sausages
24%
glycogen
15%
heat
15%
heat treatment
23%
heme
20%
hemoglobin
17%
hydrolysates
32%
in vitro digestibility
16%
Lachancea thermotolerans
15%
lard
25%
lipids
30%
longissimus muscle
20%
Maillard reaction
21%
meat
32%
meat emulsions
29%
meat protein
22%
muscles
57%
myofibrillar proteins
44%
peptidases
31%
peptides
41%
phosphorylation
37%
pork
75%
postmortem changes
26%
protein hydrolysates
43%
protein phosphorylation
23%
proteinases
26%
proteins
38%
proteomics
33%
quantitative analysis
20%
Raman spectroscopy
31%
rapeseed protein
15%
sensory properties
18%
sunflower oil
16%
swine
58%
temperature
17%
tenderizing
17%
