Lv31
210 积分 2024-05-29 加入
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model
8小时前
待确认
Effects of reheat treatment on warmed-over flavor and lipid oxidation in bowl-steamed tan lamb
3个月前
已完结
Reducing flavor loss in precooked beef: The critical role of freezing processes
3个月前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
3个月前
已完结
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis
3个月前
已完结
Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes
3个月前
已关闭
Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea)
3个月前
已完结
Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice
3个月前
已完结
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
3个月前
已完结
Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere
3个月前
已完结
皖公网安备34019202002308
