Lv3
206 积分 2024-03-16 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
8小时前
已完结
Multi-omics integration reveals the regulatory mechanisms of APC and CREB5 genes in lipid biosynthesis and fatty acid composition in pigs
1个月前
已完结
Transcriptome, proteome and metabolome analysis provide insights on fat deposition and meat quality in pig
1个月前
已完结
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
6个月前
已关闭
Palmitoylation of influenza virus proteins
6个月前
已完结
Palmitoylation of the influenza a virus M2 protein
6个月前
已关闭
Hemagglutinin of Influenza A, but not of Influenza B and C viruses is acylated by ZDHHC2, 8, 15 and 20
6个月前
已完结
Key considerations for investigating and interpreting autophagy in skeletal muscle
8个月前
已完结
The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham
8个月前
已完结
Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community
9个月前
已完结
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