Lv5
1470 积分 2023-10-30 加入
Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
6小时前
已完结
Structure and function of branched chain aminotransferases
1个月前
已完结
Evaluation of new fish sauces prepared by fermenting hot-water extraction waste of stock from dried fish using various kojis
2个月前
已完结
Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
8个月前
已完结
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
1年前
已完结
Methodologies to advance the understanding of flavor chemistry
1年前
已关闭
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
1年前
已完结
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
1年前
已完结
Assisted Selection of Biomarkers by Linear Discriminant Analysis Effect Size (LEfSe) in Microbiome Data
1年前
已完结
Protein oxidation: Basic principles and implications for meat quality
1年前
已完结
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