坚强的依凝
Lv1
50 积分
2022-12-05 加入
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Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
3天前
已完结
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Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC–MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
3天前
已完结
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Curcumin: A Review of Its Effects on Human Health
3天前
已完结
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Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China
12天前
已完结
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Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
12天前
已完结
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Exploring potential correlations between fungal communities, safety, and quality properties of traditional fermented sauerkraut from Northeast China
12天前
已完结
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Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China
12天前
已完结
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Effects of community ecological network construction on microbial, physicochemical, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
12天前
已完结
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Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes
12天前
已完结
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Comparative phytochemistry using UPLC-ESI-QTOF-MS phenolic compounds profile of the water and aqueous ethanol extracts of Tagetes minuta and their cytotoxicity
1个月前
已完结