Lv6
2150 积分 2024-10-20 加入
Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms
22小时前
待确认
Correlation between nutrient composition and key flavor compounds in chicken soup: Insights from different chicken sources
23小时前
已完结
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
12天前
已完结
Different types of activated carbon treatments for fish gelatindeodorization: insights into key flavor compounds and physicochemicalproperties changes
16天前
已完结
Microbial and flavor modulation of Jinhua ham at the fermentation stage by a synthetic mold and yeast community
1个月前
已完结
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
1个月前
已完结
Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties
1个月前
已完结
Analysis of regional flavor quality differences in congou black tea using metabolomics
2个月前
已完结
Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle
2个月前
已完结
Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.)
2个月前
已完结
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