Lv4
490 积分 2025-06-02 加入
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
2小时前
已完结
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
2小时前
已完结
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques
2小时前
已完结
Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing
2小时前
已完结
Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms
2小时前
已完结
Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum
1个月前
已完结
Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
1个月前
已完结
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
1个月前
已完结
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques
1个月前
已完结
Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing
1个月前
已完结
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