Lv1
60 积分 2023-07-12 加入
Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
10天前
已完结
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
11天前
已完结
Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk
12天前
已完结
Preserving Fresh Eggs via Egg‐Derived Bionanocomposite Coating
12天前
已完结
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