Lv3
300 积分 2025-07-23 加入
Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking
7天前
已完结
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
29天前
已完结
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
29天前
已完结
Toxic effects of strychnine and strychnine N-oxide on zebrafish embryos
29天前
已完结
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
29天前
已完结
Meat flavor precursors and factors influencing flavor precursors—A systematic review
29天前
已完结
Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
29天前
已完结
Antioxidant activity of food constituents: an overview
29天前
已完结
Natural antioxidants in meat and poultry products
1个月前
已完结
Plant extracts as natural antioxidants in meat and meat products
1个月前
已完结
皖公网安备34019202002308
