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森气
Lv3
280 积分
2023-03-01 加入
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Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition
1天前
已完结
Rheological and structural properties of sea cucumber Stichopus japonicus during different heating temperature
12天前
已完结
Detection of moisture content in salted sea cucumbers by hyperspectral and low field nuclear magnetic resonance based on deep learning network framework
12天前
已完结
Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis
13天前
已完结
Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception
13天前
已完结
Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage
13天前
已完结
Quality and safety profiles of Chlamys farreri cultured in the Shandong peninsula: Analysis of nutritional content, flavor, and hazards
13天前
已完结
Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint
13天前
已完结
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
13天前
已完结
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3
17天前
已完结
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帮大忙了,帮大忙了
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