Lv21
130 积分 2025-07-03 加入
Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC–MS, molecular docking, and lipidomics
1小时前
已完结
Underlying mechanism of superchilling on improving goose meat quality
11天前
已完结
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds
11天前
已完结
Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem
13天前
已完结
Discovery of potential involvement of protein lactylation during the development of pork quality
13天前
已完结
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times
13天前
已完结
宁夏滩羊宰后成熟期间HIF-1介导能量代谢对肉色的影响机制研究
19天前
已完结
基于代谢组学研究湖羊宰后成熟过程中的肉品质变化
27天前
已完结
Selenium-modified polysaccharide from Acanthopanax senticosus enhances anti-tumour immunity through gut microbiota modulation
1个月前
已完结
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