Lv11
30 积分 2024-12-26 加入
Effect of Monascus Fermentation on Aroma Patterns of Semi-Dried Grass Carp
42分钟前
求助中
Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics
1个月前
已完结
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach
3个月前
已完结
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
3个月前
已完结
Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef
3个月前
已完结
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach
3个月前
已完结
Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
3个月前
已完结
Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef
4个月前
已完结
Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
8个月前
已完结
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
1年前
已完结
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