Lv5
1170 积分 2025-11-08 加入
Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release
14天前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
14天前
已完结
Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global Perspective
14天前
已完结
Bovine and ovine meat co-products valorisation opportunities: A systematic literature review
14天前
已完结
Comparative analysis of physicochemical properties, crystallization behaviors, polymorphic forms and microstructure of beef tallow from different breeds
14天前
已完结
Heterogeneity, dynamics and organelle interactions of lipid droplets
3个月前
已完结
How can we acquire the precipitation isotopic characteristics in a data-deficient area of Qaidam Basin: a practical method based on multi-sourced data
4个月前
已完结
γ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods
4个月前
已完结
γ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods
4个月前
已关闭
Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk
4个月前
已完结
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