Lv11
68 积分 2025-12-26 加入
Steaming mode and temperature influence the flavour profile of pork ribs: A sensory and instrumental evaluation
29天前
已关闭
Flavor changes and quality control of prefabricated meat products based on heat treatment and oral processing: a review on Chinese cuisine
1个月前
已完结
Investigating the impact of pre-cooking temperature on the flavor fidelity of reheated beef: A metabolomics-driven mechanistic study
1个月前
已完结
Effects of different heat treatment methods on Tan lamb flavor: An integrated approach with GC × GC-TOF-MS, GC-IMS, Lipidomics, and multispectral techniques
1个月前
已完结
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
3个月前
已完结
Flavor improvement in enzymatically hydrolyzed Citrus Huyou peel residues: based on sensory and multi-omics analysis
5个月前
已完结
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
6个月前
已完结
皖公网安备34019202002308
