Lv4
570 积分 2025-03-06 加入
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
7天前
已完结
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
7天前
已完结
Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes
7天前
已完结
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
7天前
已完结
Electrostatic gating synergizing with size sieving: A MOF-Based nanofiltration membrane for mitigating the permeability-selectivity trade-off in lithium recovery
18天前
已完结
An improved bradford protein assay for collagen proteins
1个月前
已完结
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
1个月前
已完结
Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes
1个月前
已完结
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
2个月前
已完结
Comparison of collagens extracted from swim bladder and bovine Achilles tendon
2个月前
已完结
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