Lv2
200 积分 2026-03-13 加入
A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken
5个月前
已完结
Characterization and comparison of flavor compounds in stewed pork with different processing methods
5个月前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
5个月前
已完结
Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef
5个月前
已完结
Electrochemical paper-based sensor based on molecular imprinted polymer and nitrogen-doped graphene for tetracycline determination
5个月前
已完结
Development of an origami paper-based electrochemical sensor using N-doped graphene for simultaneous detection of Cd(II), Pb(II), and Hg(II) in water
5个月前
已完结
Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times
5个月前
已完结
Extraction of collagen-II with pepsin and ultrasound treatment from chicken sternal cartilage; physicochemical and functional properties
5个月前
已完结
Degradation of chondroitin sulfate: Mechanism of degradation, influence factors, structure-bioactivity relationship and application
5个月前
已完结
Effect of ultrasonication on the yield, functional and physicochemical characteristics of collagen-II from chicken sternal cartilage
5个月前
已完结
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