Lv4
610 积分 2023-07-06 加入
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
5个月前
已完结
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties
6个月前
已关闭
Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes
6个月前
已完结
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
7个月前
已完结
Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars
7个月前
已完结
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
7个月前
已完结
Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage
7个月前
已完结
Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels
7个月前
已完结
Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt
7个月前
已完结
Evaluation of Meat Quality of Local Pigeon Varieties in China
10个月前
已完结
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