Lv11
76 积分 2024-04-21 加入
Taurine concentrations in animal feed ingredients; cooking influences taurine content
15分钟前
已完结
The content of favorable and unfavorable polyunsaturated fatty acids found in commonly eaten fish
46分钟前
已完结
The importance of the ratio of omega-6/omega-3 essential fatty acids
2小时前
已完结
Cyclic Compound Formation Mechanisms during Pyrolysis of Typical Aliphatic Acidic Amino Acids
13天前
已完结
Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
13天前
已完结
Collaborative Governance in Theory and Practice
2个月前
已完结
Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
3个月前
已完结
Metabolic and sensory profiling of edible seaweeds: Unraveling the biochemical basis of taste profile complexity
6个月前
已完结
Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat
6个月前
已完结
Multifunctional Mg-MOF-74@Carvacrol/Chitin nanofiber-based nanocomposite film for enhanced food packaging
7个月前
已完结
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