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14 积分 2025-03-25 加入
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
1个月前
已完结
Unraveling the flavor formation of White King pigeon eggs: Identification of signature volatile compounds and their lipid- and water-soluble precursors
1个月前
已完结
Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising
1个月前
已完结
Laser-Activated Microfluidic SERS Substrates
1个月前
已完结
Starch–fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues
1个月前
已完结
Real meat and plant-based meat analogues have different in vitro protein digestibility properties
1个月前
已完结
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
1个月前
已完结
Real meat and plant-based meat analogues have different in vitro protein digestibility properties
1个月前
已完结
Comparative Study of Physicochemical and Structural Characteristics of Meat Analogues Produced From Soy and Wheat Proteins
1个月前
已完结
Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking
2个月前
已完结
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