Lv4
540 积分 2025-03-21 加入
不同蒸煮方法对大蒜中挥发性风味物质的影响
1天前
已完结
干燥技术对单瓣大蒜物理、复水、风味及大蒜素含量的影响
1天前
求助中
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
1个月前
已完结
Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by “Clean-Label” Skin Functional Protein Powders
2个月前
已完结
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