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400 积分 2024-08-18 加入
Distinct worldviews determine how meat producers navigate competing sustainability priorities in the United States
1个月前
已关闭
Greater readiness to reduce meat consumption is associated with lower greenhouse gas emissions
1个月前
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Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
1个月前
已完结
The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham
2个月前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
2个月前
已完结
New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics
3个月前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
3个月前
已完结
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
3个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
3个月前
已完结
Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources
3个月前
已完结
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