Lv5
1210 积分 2024-10-31 加入
Exploration of the antimicrobial activity of benzyl isothiocyanate against Salmonella enterica serovar Typhimurium
18天前
已完结
Antibacterial properties and mechanism of 2-methoxycinnamaldehyde against Salmonella enteritidis and its potential application in treating raw pork
18天前
已完结
Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage
1个月前
已完结
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
2个月前
已完结
Antibacterial Effect of Chrysanthemum Buds' Crude Extract Against Salmonella Typhimurium and Potential Application in Cooked Chicken
4个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
4个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
5个月前
已完结
Antibacterial mechanism of Protocatechuic acid against Yersinia enterocolitica and its application in pork
5个月前
已完结
Effects of cooking methods on aroma formation in pork: A comprehensive review
5个月前
已完结
Insights into the Flavor Endowment of Aroma-Active Compounds in Cloves (Syzygium Aromaticum) to Stewed Beef
5个月前
已完结
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