Lv4
420 积分 2024-10-15 加入
Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking
1个月前
已完结
A review of taste‐active compounds in meat: Identification, influencing factors, and taste transduction mechanism
6个月前
已完结
Mechanisms and strategies to tailor dry-aged meat flavour
8个月前
已完结
Anthocyanin Biosynthesis Induced by MYB Transcription Factors in Plants
9个月前
已完结
Research progress in understanding the biosynthesis and regulation of plant anthocyanins
9个月前
已完结
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes
11个月前
已关闭
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods
11个月前
已完结
To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
11个月前
已完结
Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes
11个月前
已完结
Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review
11个月前
已完结
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