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6 积分 2025-04-08 加入
Glutathione Reductase and Ascorbate Peroxidase
3天前
求助中
Flavor formation based on lipid in meat and meat products: A review
3天前
已完结
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
4个月前
已完结
Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef
8个月前
已完结
Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi
10个月前
已完结
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