Lv11
34 积分 2023-05-15 加入
Dynamic release and perception of key odorants in grilled eel during chewing
5小时前
待确认
Self-detoxification behaviors and tissue-specific metabolic responses of fishes growing in erythromycin-contaminated water
5小时前
已完结
Exploring the Changes in Flavor Compounds During the Storage of Clear Oil Hot Pot Seasoning
6个月前
已完结
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics
6个月前
已完结
Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing
7个月前
已完结
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics
7个月前
已完结
Preparation and analysis of quinoa active protein (QAP) and its mechanism of inhibiting Candida albicans from a transcriptome perspective
9个月前
已完结
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