Lv21
126 积分 2026-01-30 加入
Improving oxidative stability of foods with apple‐derived polyphenols
19小时前
已完结
Oyster broth concentrate and its major component taurine alleviate acute alcohol‐induced liver damage
19小时前
已完结
Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics
1个月前
已完结
The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
1个月前
已完结
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
1个月前
已完结
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
2个月前
已完结
Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage
2个月前
已完结
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
2个月前
已完结
Effects of chilling rate on the freshness and microbial community composition of lamb carcasses
3个月前
已完结
Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats
3个月前
已完结
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