Lv1
26 积分 2025-01-04 加入
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
28天前
已完结
Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
28天前
已完结
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics
28天前
已完结
Flavor characteristics of shrimp sauces with different fermentation and storage time
28天前
已完结
Transcriptomic analysis of thigh muscle of Lueyang black-bone chicken in free-range and caged feeding
1个月前
已完结
From Policy to Plate: The Impact of Livestock and Poultry Regulation on Meat Consumption in Rural China
2个月前
已完结
A step-by-step procedure for analysing the 16S rRNA-based microbiome diversity using QIIME 2 and comprehensive PICRUSt2 illustration for functional prediction
2个月前
已完结
Evaluation of Growth Performance, Carcass Characteristics and Blood Profile of Broiler Turkeys Reared Under Different Housing Systems
2个月前
已关闭
Effect of two brooding systems and four stocking densities on immune response and stress indicators of broiler chicks during the brooding period
3个月前
已完结
Perfluoroalkyl substances in hen eggs from different types of husbandry
3个月前
已完结
皖公网安备34019202002308
