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16 积分 2024-09-11 加入
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
1个月前
已完结
Multifunctional layer-by-layer smart film with betalains and selenium nanoparticles for intelligent meat freshness monitoring and preservation
1个月前
已完结
The Influence of Vegetable Oil: Structure, Composition, and Physicochemical Properties on Oleogel Formation and Its Derivatives: A Comprehensive Review
1个月前
已完结
Antioxidant and anti-inflammatory activities and action mechanisms of exopolysaccharides from Lactiplantibacillus plantarum Z-1
2个月前
已完结
Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton
3个月前
已完结
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
3个月前
已完结
Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits
3个月前
已完结
Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp
3个月前
已完结
Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine
3个月前
已完结
A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking
3个月前
已完结
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