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爱吃鲷鱼烧
Lv1
20 积分
2023-01-09 加入
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Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review
13天前
已完结
Cooking‐Induced Protein Modifications in Meat
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已完结
Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei
14天前
已完结
Effect of Stewing on Purine Content of Broiler Tissues
28天前
已完结
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value
1个月前
已完结
Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham
1个月前
已完结
Pastoral and species flavour in lambs raised on pasture, lucerne or maize
1个月前
已完结
Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing
3个月前
已完结
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
4个月前
已完结
Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions
5个月前
已完结
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感谢,速度真快
1个月前
感谢,速度真快,帮大忙了
1个月前
感谢,点赞,速度真快,帮大忙了
3个月前
感谢
1年前
谢谢大神
1年前
太感谢啦,速度真快
1年前
谢谢🙏!
1年前
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