Lv51
1420 积分 2025-09-04 加入
Legume lectin phytohemagglutinin reduces transepithelial electrical resistance by counteracting the chaperone function of heat shock protein-70
16天前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
17天前
已完结
Quality decline of prepared dishes stored at 4 °C: Microbial regulation of nitrite and biogenic amine formation
18天前
已完结
Phytohemagglutinin content in fresh kidney bean in China
18天前
已完结
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
20天前
已完结
Thermal treatment of common beans ( Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
20天前
已完结
Overall quality changes of fresh-cut cowpeas (Vigna unguiculata L. Walp.) during storage: Correlation of packaging materials and quality
20天前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
21天前
已完结
Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils
5个月前
已完结
皖公网安备34019202002308
