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1024 积分 2025-07-02 加入
Soluble Dietary Fibers as Antihyperlipidemic Agents: A Comprehensive Review to Maximize Their Health Benefits
6小时前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
4个月前
已完结
Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose
4个月前
已完结
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
4个月前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
4个月前
已完结
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