Lv1
40 积分 2025-02-17 加入
Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics
11小时前
已完结
An overview of herbs, spices and plant extracts used as seasonings in food and meat processing
1个月前
已关闭
The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips
5个月前
已完结
Modulation of Huntington’s Disease in Drosophila
7个月前
已完结
Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation
8个月前
已完结
Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms
8个月前
已完结
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
8个月前
已完结
皖公网安备34019202002308
