Lv1
20 积分 2024-02-02 加入
Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
11天前
已完结
Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
1个月前
已完结
Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
5个月前
已完结
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
8个月前
已完结
Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes
8个月前
已完结
Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes
8个月前
已完结
Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)
9个月前
已完结
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
9个月前
已完结
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
9个月前
已完结
The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study
9个月前
已完结
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