Lv11
14 积分 2025-04-11 加入
The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage
6分钟前
已完结
Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses
3天前
已完结
Hydroxy‐α‐sanshool activates TRPV1 and TRPA1 in sensory neurons
3天前
已完结
Retention/release equilibrium of aroma compounds in fat‐free dairy gels
1个月前
已完结
PRELIMINARY OBSERVATIONS ON CONVULSIVE AND SUBCONVULSIVE TREATMENTS INDUCED BY INTERMITTENT PHOTIC STIMULATION
1个月前
已完结
Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes
2个月前
已完结
Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5‐Spice Ingredients in Cooked Ground Beef
2个月前
已完结
Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)
3个月前
已完结
Molecular encapsulation of a key odor-active 2-acetyl-1-pyrroline in aromatic rice with β-cyclodextrin derivatives
4个月前
已完结
皖公网安备34019202002308
