Lv21
150 积分 2025-06-10 加入
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
30天前
已完结
Cyanide content, nutrient composition, physicochemical properties and sensory quality of flaxseed oil bodies prepared from flaxseeds (Linum usitatissimum L.) treated with different heat treatment methods
1个月前
已完结
The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil
1个月前
已完结
Non-thermal processing has an impact on the digestibility of the muscle proteins
1个月前
已完结
Ratiometric fluorescence sensor based on MOF construction to detect enrofloxacin in animal-derived foods
2个月前
已完结
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