Lv4
658 积分 2024-06-21 加入
Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses
13小时前
求助中
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage
1个月前
已完结
Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
1个月前
已完结
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
1个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry
1个月前
已完结
Regulatory mechanism of lipoxygenase-mediated lipid oxidation and flavor formation in refrigerated tilapia: Insights from washed tilapia muscle model and cold plasma intervention
2个月前
已完结
A principal odor map unifies diverse tasks in olfactory perception
2个月前
已完结
Development of Powered Groundnut Harvester for Small and Medium Holdings in North Kordofan State in Western Sudan
2个月前
已完结
Major Onion (Allium cepa L.) Production Challenges in Ethiopia: A Review
2个月前
已完结
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