Lv4
498 积分 2023-05-04 加入
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
3个月前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
6个月前
已完结
Flavor Enhancement Induced by Taste–Odor Interactions
8个月前
已完结
Curcumin-based antibacterial waterborne polyurethane/gelatin composite film for pork preservation and freshness indication
8个月前
已完结
Starch-based biodegradable active intelligent packaging with color superimposition via emulsion electrospinning nanofiber for meat freshness monitoring and shelf-life extension
8个月前
已完结
Development of multifunctional starch/pectin composite film engineered with ZIF-67-loaded microcrystalline cellulose for real-time monitoring and preserving of pork freshness
8个月前
已完结
Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation
8个月前
已完结
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