Lv51
1020 积分 2025-09-11 加入
Prediction of specific spoilage organisms in modified atmosphere packaging chilled pork: succession and association of bacteria, volatile organic compounds, and color
4小时前
待确认
Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef
7小时前
已完结
Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression
11天前
已完结
Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
11天前
已完结
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