Lv1
40 积分 2026-03-31 加入
Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature
2个月前
已完结
Quorum and Light Signals Modulate Acetoin/Butanediol Catabolism in Acinetobacter spp
2个月前
已完结
Sugar-based water retention agents in meat products: enhancing water-holding capacity and promoting health benefits
3个月前
已完结
Effects of dietary grape seed proanthocyanidin extract supplementation on muscle water-holding capacity of finishing pigs
3个月前
已完结
Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking
3个月前
已完结
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
3个月前
已完结
Improvement of water retention and storage quality of frozen sea bass fillets and its molecular mechanism through ectoine
3个月前
已完结
Improvement of water retention and storage quality of frozen sea bass fillets and its molecular mechanism through ectoine
5个月前
已完结
Effect of the composition of coating water retaining agent on the quality of conditioned chicken meatballs after frozen storage
5个月前
已完结
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