Lv3
386 积分 2025-05-09 加入
Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major)
4小时前
待确认
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
5小时前
已完结
Effect of pH on Lipid Oxidation Using Trout Hemolysate as a Catalyst: A Possible Role for Deoxyhemoglobin
2天前
已完结
Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches
2天前
已完结
Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis
5天前
已完结
The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing
5天前
已完结
Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated pork
6天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
6天前
已完结
Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways
7天前
已完结
Effect of pH on Lipid Oxidation Using Trout Hemolysate as a Catalyst: A Possible Role for Deoxyhemoglobin
1个月前
已完结
皖公网安备34019202002308