Lv4
590 积分 2023-10-20 加入
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky
11天前
已完结
Effect of different drying methods on the physical properties of pork jerky
11天前
已完结
顶空-气相色谱-离子淌度光谱法（HS-GC-IMS）分析德州红烧鸡生产过程中的风味形成
17天前
已完结
副干酪乳杆菌 K56 发酵的棕色牛奶在不同菌株状态下的风味研究
27天前
已完结
不同干燥工艺红鲷鱼鱼糜粉品质及风味特性评价
27天前
已完结
热加工对鲟鱼肉风味和感官特征的影响
28天前
已完结
Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
2个月前
已完结
Discover the secrets of salty taste in Manilaclam (Ruditapes philippinarum): MALDI-TOFMS and flavor fingerprint
3个月前
已关闭
Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea)
3个月前
已完结
Influence of thermal processing on flavor and sensory profile of sturgeon meat
3个月前
已完结
A Monoclonal Antibody to PACAP for Migraine Prevention
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