Lv1
90 积分 2022-11-01 加入
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
2个月前
已完结
The effects of modified quinoa protein emulsion as fat substitutes in frankfurters
2个月前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
2个月前
已完结
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture
3个月前
已完结
Odour hedonics and the ubiquitous appeal of vanilla
4个月前
已完结
Flavor development in beef, pork, lamb and goat meat
4个月前
已完结
Predicting minty compounds binary mixtures' pleasantness by odor intensity in aqueous solutions
5个月前
已完结
Design fabrication of electrochemical sensor based on Ru(bpy)22+/SMWCNTs/Au/GCE electrode for the selective determination of 5′-guanosine monophosphate
1年前
已完结
Kinetics of CO2 Capture with Calcium Oxide during Direct Air Capture in a Fluidized Bed
6个月前
已采纳
Heating performance, fabrication, and characterization of functional electrothermal heaters built from cellulose
1年前
已采纳
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