Lv3
380 积分 2025-09-19 加入
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
3个月前
已完结
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
6个月前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
7个月前
已完结
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