Lv3
234 积分 2024-10-14 加入
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
17小时前
待确认
Effects of CaCl 2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
3天前
已完结
Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk
12天前
已完结
Differentiation of lipid profiles of hen eggs from different regions based on lipidomics combined with chemometrics
1个月前
已完结
Quantitative lipidomic analysis of egg yolk, yolk granule, and yolk plasma
1个月前
已完结
Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions
1个月前
已完结
Research Note: Integrated proteomic analyses of chicken egg yolk granule
1个月前
已完结
Characterization of f lavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
4个月前
已完结
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
4个月前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
4个月前
已完结
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