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100 积分 2023-09-20 加入
Improving quality and consumer acceptance of rabbit meat: Prospects and challenges
6小时前
已完结
The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress
6小时前
待确认
Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)
6小时前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
12天前
已完结
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
12天前
已完结
Research progress in processing technology of rabbit meat
1个月前
已完结
Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study
1个月前
已完结
Integrated metabolome and transcriptome provide insights on meat quality differences between Fujian yellow and New Zealand white rabbits
1个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
2个月前
已完结
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
2个月前
已完结
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