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290 积分 2024-08-03 加入
Recent advances on aroma-food ingredient interactions: A review
4个月前
已完结
Mechanisms underlying tomato-mediated suppression of warmed-over flavor (WOF) and flavor enrichment in precooked stewed beef
4个月前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
4个月前
已完结
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
7个月前
已完结
Synergistic effects of ultrasonication on myofibrillar proteins and flavor binding ability of reduced-salt braised beef
8个月前
已完结
Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef
8个月前
已完结
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
8个月前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
9个月前
已完结
Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties
10个月前
已完结
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