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100 积分 2025-05-22 加入
Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage
1个月前
已完结
Integrated metabolomics and transcriptomics analysis of dynamic changes in non-volatile compounds during blueberry fruit ripening
4个月前
已完结
Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles
4个月前
已完结
Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings
4个月前
已完结
Integrated metabolomics and volatilomics reveal the impact of compound curing agents on lipid-related metabolites and volatile compounds in Xuanwei ham
6个月前
已完结
Integrated metabolomics and volatilomics reveal the impact of compound curing agents on lipid-related metabolites and volatile compounds in Xuanwei ham
6个月前
已完结
The impact of storage conditions on quality and shelf life of fresh-cut jackfruit: a metabolomics perspective
6个月前
已完结
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics
6个月前
已完结
Effects of oat (Avena sativa L.) antifreeze proteins on farinographic properties of flour and quality of quick-frozen dumpling wrapper
6个月前
已完结
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
7个月前
已完结
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