Lv5
1396 积分 2025-03-25 加入
Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways
4个月前
已完结
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup
4个月前
已完结
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup
4个月前
已完结
Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate
4个月前
已完结
Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
4个月前
已完结
Functionalisation of commercial chicken soup with enriched polyphenol extract from vegetable by-products
4个月前
已完结
Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue
4个月前
已完结
Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven
4个月前
已完结
Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven
4个月前
已完结
Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly
4个月前
已完结
皖公网安备34019202002308
