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840 积分 2024-05-29 加入
Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages
2天前
已完结
Structural characterization and stability analysis of phosphorylated nitrosohemoglobin
2天前
已完结
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
15天前
已完结
Novel Reprogramming of Polyketide Synthase for Valerolactam Production
16天前
已完结
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect
22天前
已完结
Echinacea plants as antioxidant and antibacterial agents: From traditional medicine to biotechnological applications
25天前
已完结
The Basic Concept of Glycosylation
27天前
已关闭
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
1个月前
已完结
Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
1个月前
已完结
Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish
1个月前
已完结
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