Lv2
106 积分 2024-09-29 加入
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
1个月前
已完结
Quality changes and improvement strategies of prefabricated aquatic products during storage and reheating processes
1个月前
已完结
Sensory perception of meat from entire male pigs processed by different heating methods
1个月前
已完结
Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study
2个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
2个月前
已完结
Modified Extraction 2-Thiobarbituric Acid Method for Measuring Lipid Oxidation in Poultry
3个月前
已完结
Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
3个月前
已完结
Neutral polysaccharide from Dendrobium officinale alleviates acute alcohol-induced liver injury via the gut microbiota−short chain fatty acids−liver axis
5个月前
已完结
Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems
6个月前
已完结
Delivery of curcumin through colloidal systems and its applications in functional foods
6个月前
已完结
皖公网安备34019202002308
