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48 积分 2025-04-08 加入
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
1个月前
已完结
Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef
5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
7个月前
已完结
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