Lv31
210 积分 2024-09-24 加入
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
2小时前
待确认
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
2小时前
已完结
Current physical processing Technologies for Salt Reduction in prepared dishes
4小时前
已完结
Reducing flavor loss in precooked beef: The critical role of freezing processes
5小时前
已完结
Mechanism, application, and prospect of bioprotective cultures in meat and meat products
1天前
已完结
Ultrasound-assisted enzymatic construction of sodium caseinate-polyphenol-polysaccharide emulsion delivery system: Innovative strategy to improve curcumin retention and stability
14天前
已完结
Dual‐Carriers of Tartary Buckwheat‐Derived Exosome‐Like Nanovesicles Synergistically Regulate Glucose Metabolism in the Intestine‐Liver Axis
14天前
已完结
Effects of UV/H2O2 degradation on Moringa oleifera Lam. leaves polysaccharides: Composition, in vitro fermentation and prebiotic properties on gut microorganisms
20天前
已完结
In vitro antiviral activity of sulfated Auricularia auricula polysaccharides
1个月前
已完结
The current landscape for diabetes treatment: Preventing diabetes-associated CV risk
1个月前
已完结
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