Lv41
780 积分 2025-11-24 加入
Salga em pescado: Revisão / Salting in fish: Review
29天前
已关闭
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
1个月前
已完结
Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating
1个月前
已完结
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
1个月前
已完结
Gas- and Particle-Phase Amide Emissions from Cooking: Mechanisms and Air Quality Impacts
1个月前
已完结
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
1个月前
已完结
Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming
1个月前
已完结
The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)
1个月前
已完结
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