Lv51
1300 积分 2024-05-29 加入
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
1小时前
待确认
Antimicrobial resistance and resistance genes in Salmonella strains isolated from broiler chickens along the slaughtering process in China
2个月前
已完结
Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels
3个月前
已完结
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
4个月前
已完结
Sensorial properties of red wine polyphenols: Astringency and bitterness
5个月前
已完结
Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
5个月前
已完结
Transferrin-Modified Nanoliposome Codelivery Strategies for Enhancing the Cancer Therapy
5个月前
已完结
Construction of Microreactors for Cascade Reaction and Their Potential Applications as Antibacterial Agents
5个月前
已完结
Nitroso-Hemoglobin Preparation and Meat Product Colorant Development
5个月前
已完结
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