Lv61
1860 积分 2023-11-21 加入
666
Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed
2天前
已完结
Principle of Meat Aroma Flavors and Future Prospect
1个月前
已完结
Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms
2个月前
已完结
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
2个月前
已完结
Changes in food caused by deep fat frying--a review
2个月前
已关闭
Analysis of quality and microstructure of freshly potato strips fried with different oils
2个月前
已完结
Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
2个月前
已完结
Effect of deep‐fat frying of potato chips and chicken on the quality of soybean oil
3个月前
已完结
Effects of Different Freezing Technologies and Storage Time on the Physicochemical Properties, Water Distribution, and Microstructure of Crispy Meat
3个月前
已完结
Enhancing oxidative stability and shelf life of frying oils with antioxidants
3个月前
已关闭
A fluorescence-based imaging method to measure in vitro and in vivo mitophagy using mt-Keima
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