Lv51
1020 积分 2024-03-26 加入
Use of egg yolk phospholipids to generate chicken meat odorants
1天前
已完结
Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS
1天前
已完结
Recent trends and future potential of microwave-assisted fish drying
1个月前
已完结
Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches
1个月前
已完结
Marine-derived compounds applied in osteoarthritis: function, challenges and future prospects
1个月前
已完结
Recent advances in improving anthocyanin stability in black carrots
1个月前
已完结
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
1个月前
已关闭
Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times
2个月前
已关闭
Machine learning-based classification and prediction of typical Chinese green tea taste profiles
2个月前
已完结
皖公网安备34019202002308
