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50 积分 2025-08-25 加入
超声波协同木瓜蛋白酶嫩化驼肉的工艺优化及其对肉品质的影响
3个月前
已关闭
Occurrence of volatile N-nitrosamines in Ppolish processed meat products
4个月前
已关闭
Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage
9个月前
已完结
[Comparative study on activation of latent HSV-1 induced "Shanghuo" by two different properties of traditional Chinese medicines]
9个月前
已关闭
Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications
9个月前
已完结
肉制品中N-亚硝胺的危害、形成机制及乳酸菌对其控制效果的研究进展
9个月前
已完结
Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update
10个月前
已完结
N‐Nitrosamines: a potential hazard in processed meat products
10个月前
已完结
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