Lv12
70 积分 2025-06-07 加入
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
1小时前
待确认
Study of changes in volatile flavor substances during the processing and storage of mutton ham
1小时前
已完结
Widely targeted metabolomics and GC–IMS reveal flavor and metabolite variations in Rex and Hyla rabbit meat under different cooking methods
1小时前
已完结
Evolution of Key Flavor Compounds in Sonit Sheep Lamb During Grilling Process Using HS-GC-IMS, E-nose, E-tongue, and Physicochemical Techniques
1小时前
已完结
Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature
1天前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
2天前
已完结
Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat
6天前
已完结
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
2个月前
已完结
Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi
2个月前
已完结
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
3个月前
已完结
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