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0 积分 2024-10-12 加入
Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds
4小时前
待确认
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages
4小时前
已完结
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks
4小时前
已完结
Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages
4小时前
已完结
Quality of Dioscoreae Rhizoma (Chinese yam) flour after high-energy electron beam irradiation
2个月前
已完结
Quality of Dioscoreae Rhizoma (Chinese Yam) flour after high-energy electron beam irradiation
2个月前
已完结
Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food
2个月前
已完结
Irradiation as a cold pasteurization process of food
2个月前
已完结
A review of the safety of cold pasteurization through irradiation
2个月前
已完结
Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor
2个月前
已完结
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