Lv0
0 积分 2024-12-16 加入
Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
2小时前
待确认
Improved Method for Determining Food Protein Degree of Hydrolysis
9个月前
已完结
Purification and identification of kokumi-enhancing peptides from chicken protein hydrolysate
9个月前
已完结
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
9个月前
已完结
皖公网安备34019202002308
