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292 积分 2025-07-14 加入
Nutritional aspects and commercial challenges of Muscovy duck meat
9小时前
已完结
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
23天前
已完结
Mechanistic Insights into Lignin’s Inhibition of Gluten Digestibility: Evidence from In Vitro Static Digestion
1个月前
已完结
Antioxidant Properties of Du-zhong (Eucommia ulmoides Oliv.) Extracts and Their Effects on Color Stability and Lipid Oxidation of Raw Pork Patties
3个月前
已完结
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
3个月前
已完结
Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods
3个月前
已完结
Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids
3个月前
已完结
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
3个月前
已完结
Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim
3个月前
已完结
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