Lv3
280 积分 2023-10-04 加入
Meat quality differences and protein molecular mechanisms affecting meat flavor in different breeds of Tibetan sheep analyzed by 4D label-free quantitative proteomics
13天前
已完结
The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets
1个月前
已完结
Sweetener aspartame aggravates atherosclerosis through insulin-triggered inflammation
1个月前
已完结
The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
2个月前
已完结
Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste
3个月前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
5个月前
已关闭
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
6个月前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
6个月前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
6个月前
已完结
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes
6个月前
已完结
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