Lv31
230 积分 2023-03-01 加入
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
5小时前
已完结
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
5小时前
已完结
Antioxidative activity and antiaging effect of carrot glycoprotein
3天前
已完结
A Novel Biopolymer Nano-Complex Based on Fish Scale Collagen, Konjac Glucomannan, Camellia Chrysantha Polyphenols and Ginsenoside Rb1: Preparation, Characterization and Its Bioactivity
3天前
已完结
Enhancing the Antioxidant Activity of Fish Scale Collagen Hydrolysates Through Plastein Reaction
3天前
已完结
Pyrolysates of novel latent fragrant compound 3,6-dimethyl- 2,5-pyrazinedicarboxylic acid menthol ester
16天前
已完结
Long-term manure and straw addition enhance protistan diversity and stimulate soil microbial interactions and nutrient mineralization in vegetable field
1个月前
已完结
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
1个月前
已完结
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup
1个月前
已完结
Temporal analysis of non-targeted flavor component variation in green tea storage and rapid prediction of storage duration
1个月前
已完结
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