Lv31
400 积分 2025-05-09 加入
Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis
2天前
已完结
The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing
2天前
已完结
Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated pork
3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
3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
4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
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
1个月前
已完结
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
2个月前
已完结
Effect of resting time on beef roast moisture retention and palatability
2个月前
已关闭
Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef
2个月前
已完结
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