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132 积分 2024-08-05 加入
Salivary elemental signature of dental caries: a systematic review and meta-analysis of ionomics studies
4天前
已完结
Salivary elemental signature of dental caries: a systematic review and meta-analysis of ionomics studies
4天前
已关闭
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach
1个月前
已完结
Tasty vibes: Uncovering crossmodal correspondences between tactile vibrations and basic tastes
1个月前
已关闭
Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
2个月前
已完结
Ethylene promotes ester biosynthesis through PuERF13/PuDof2.5 synergically activated PuAAT1 during ripening of cold-stored ‘Nanguo’ pear
2个月前
已关闭
The HY5 transcription factor negatively regulates ethylene production by inhibiting ACS1 expression under blue light conditions in pear
2个月前
已关闭
The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly
2个月前
已完结
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
2个月前
已完结
Formulation and Characterization of Phytostanol Ester Solid Lipid Nanoparticles for the Management of Hypercholesterolemia: An ex vivo Study
4个月前
已完结
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