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6 积分 2025-07-16 加入
Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry
12小时前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
1天前
已完结
Physicochemical properties and formation process of micro-nanoparticles (MNPs) in pork bone broth under different stewing processing
1天前
已完结
Influence of processing points on the flavor of meat balls braised with brown sauce
1天前
已完结
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