Lv5
1010 积分 2025-09-11 加入
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
2个月前
已完结
Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative
4个月前
已完结
Combined essential oils as natural chicken meat preservatives: chemical composition, biological activities, synergy and shelf-life extension potential
4个月前
已完结
Development of lemon basil essential oil as a natural chicken meat preservative
4个月前
已完结
Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative
4个月前
已关闭
Antibacterial efficacy of Satureja montana L. essential oil encapsulated in methyl-β-cyclodextrin/soy soluble polysaccharide hydrogel and its assessment as meat preservative
4个月前
已完结
Prediction of specific spoilage organisms in modified atmosphere packaging chilled pork: succession and association of bacteria, volatile organic compounds, and color
5个月前
已完结
Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef
5个月前
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
5个月前
已完结
Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
5个月前
已完结
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