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60 积分 2025-10-01 加入
Explaining the variation in lamb longissimus shear force (tenderness) across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
2个月前
已关闭
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris
2个月前
已完结
Explaining the variation in lamb longissimus shear force (tenderness) across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
2个月前
已关闭
Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field
3个月前
已关闭
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
4个月前
已关闭
年轻血浆微环境对老年小鼠衰老卵巢的再生作用
4个月前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
5个月前
已完结
The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing
5个月前
已完结
Lipid molecule profiling in Lentinula edodes during hot air drying via untargeted lipidomics: Composition, dynamic variations and contribution to characteristic flavor
5个月前
已完结
Comprehensive flavoromics and lipidomics analyses elucidate the mechanism of star anise in flavor improvement during braised duck leg processing
5个月前
已完结
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