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10 积分 2026-03-03 加入
Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation
5天前
已完结
Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions
5天前
已关闭
Role of lipids in beef flavor development: A review of research from the past 20 years
5天前
已完结
Flavoromics of meats as a function of postmortem proteolysis
5天前
已完结
Red meat biochemical and flavor changes through postmortem aging
5天前
已完结
Artificial intelligence for food innovation
22天前
已完结
Recovery of ripening capacity in 'Rocha' pears treated with 1-MCP through the application of 1-NAA: Physiological and molecular analysis insights
26天前
已完结
The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of "Laiyang" Pears With Recovery of Aroma Formation After Long-Term Cold Storage
26天前
已完结
PuERF008-PuFAD2 module regulates aroma formation via the fatty acid pathway in response to calcium signaling in 'Nanguo' pear
26天前
已完结
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