Lv11
98 积分 2024-11-14 加入
Dietary Bacillus subtilis benefits meat quality by regulating the muscle fiber type and antioxidant capacity of broilers
4小时前
已完结
Biphasic Dose-Response Induced by Phytochemicals: Experimental Evidence
5小时前
已完结
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor
1个月前
已完结
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
1个月前
已完结
Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process
1个月前
已完结
Effectiveness of orange peel extract on the quality of minced beef during frozen storage
3个月前
已完结
Bioavailability of Food Polyphenols: Current State of Knowledge
3个月前
已完结
Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination
4个月前
已完结
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
4个月前
已完结
A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken
4个月前
已完结
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