Lv11
20 积分 2024-09-20 加入
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
1小时前
已完结
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
2个月前
已完结
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
2个月前
已完结
Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein
3个月前
已完结
Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba
3个月前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
3个月前
已完结
Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba
3个月前
已完结
Mechanism and effect of tea polysaccharides on meat quality of broiler
4个月前
已完结
Inhibitors of human bitter taste receptors from the five-flavour berry, Schisandra chinensis
6个月前
已完结
The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi
6个月前
已完结
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