Lv44
586 积分 2025-09-29 加入
Imaging of the human cardiovascular system using the rapid echo flow-rephased spin-echo technique
2天前
已完结
Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion
7天前
已完结
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
7天前
已完结
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
7天前
已完结
Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array
7天前
已完结
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat
19天前
已完结
Exploration on the stability changes and flavor profiles of duck soup during cooking
19天前
已关闭
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
29天前
已完结
Production of protein-loaded starch microspheres using water-in-water emulsion method
1个月前
已完结
Engineered probiotic ameliorates ulcerative colitis by restoring gut microbiota and redox homeostasis
3个月前
已完结
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