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60 积分 2025-11-16 加入
Exploring possible benefits of Amomum tsaoko Crevost et Lemaire on growth, meat quality and gut flora in white-feather broilers
21天前
已完结
Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice
4个月前
已完结
Structural remodeling and flavor binding: Unraveling the interaction mechanism of chicken skin collagen with key aroma compounds
6个月前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
7个月前
已完结
Identification of saltiness-enhancing compounds in Zanthoxylum bungeanum essential oil chicken soup and molecular docking with transmembrane channel-like protein 4 (TMC4)
8个月前
已完结
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