Lv6
1750 积分 2023-11-21 加入
666
Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms
4天前
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
4天前
已完结
Changes in food caused by deep fat frying--a review
4天前
求助中
Analysis of quality and microstructure of freshly potato strips fried with different oils
4天前
已完结
Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
4天前
已完结
Effect of deep‐fat frying of potato chips and chicken on the quality of soybean oil
1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
1个月前
已完结
Enhancing oxidative stability and shelf life of frying oils with antioxidants
2个月前
已关闭
Improving the texture and colour of fried products
2个月前
已关闭
Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization
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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