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252 积分 2024-01-28 加入
Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork
2个月前
已完结
Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming
2个月前
已关闭
Cooking of meat
3个月前
已完结
Cooking of meat
3个月前
已关闭
不同烹饪方式对五花肉品质及风味的影响研究
5个月前
已完结
Effects of Dietary Pork Fat Cooked Using Different Methods on Glucose and Lipid Metabolism, Liver Inflammation and Gut Microbiota in Rats
5个月前
已完结
Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
9个月前
已关闭
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