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40 积分 2025-03-16 加入
Oxidative–textural coupling mechanisms in chicken breast stored at low-temperature gradients: Super-chilling as a quality preserving strategy
7小时前
已完结
Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on HS-SPME-GC–MS
13天前
已完结
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
1个月前
已完结
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
2个月前
已完结
Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham
2个月前
已完结
Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides
2个月前
已完结
Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork
3个月前
已完结
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
3个月前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
7个月前
已完结
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