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300 积分 2024-10-12 加入
Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork
12天前
已完结
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
20天前
已完结
Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees
20天前
已完结
Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during in vitro digestion
20天前
已完结
An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry
2个月前
已完结
Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat
2个月前
已完结
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
3个月前
已完结
The effect of different heat treatment methods on the content and profile of volatile flavor compounds of pork tenderloin
3个月前
已完结
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks
3个月前
已完结
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
3个月前
已完结
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