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210 积分 2025-01-02 加入
Program temperature‐controlled drying: An effective way to improve the quality of hot‐air dried shiitake mushrooms
9小时前
已完结
Synergizing postharvest physiology and nanopackaging for edible mushroom preservation
1天前
已完结
Effects of drying temperature on umami taste and aroma profiles of mushrooms ( Suillus granulatus )
1个月前
已完结
Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality
1个月前
已完结
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
1个月前
已完结
Discrimination of Russula Vinosa Lindblad from Different Origins by Lipidomics Analysis Using Uhplc-Hr-Am/Ms/Ms
1个月前
已完结
UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing
1个月前
已完结
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
1个月前
已完结
Study on vitamin D2 stability in dried mushrooms during drying and storage
1个月前
已完结
Steroids from the mushroom Ganoderma shandongense and their AChE inhibitory activities
1个月前
已完结
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