Lv11
50 积分 2024-07-29 加入
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods
5天前
已完结
Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks
1个月前
已完结
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
1个月前
已完结
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
2个月前
已完结
Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth
2个月前
已完结
Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage
2个月前
已完结
Study on volatile aroma compounds in donkey broths of different stewing time
3个月前
已完结
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
3个月前
已完结
Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage
3个月前
已完结
Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances
5个月前
已完结
皖公网安备34019202002308
