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Y2
Lv1
30 积分
2022-09-19 加入
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Flavor Characteristics Of Three Heat-Stable Umami Peptides in Wuding Chicken
12天前
已完结
Chemical and bioactive comparison of Panax notoginseng root and rhizome in raw and steamed forms
24天前
已完结
Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers
24天前
已完结
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
1个月前
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Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
1个月前
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Visualizing metabolomics data with R
1个月前
已完结
A novel strategy for rapidly and accurately screening biomarkers based on ultraperformance liquid chromatography-mass spectrometry metabolomics data
1个月前
已完结
Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
1个月前
已完结
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
1个月前
已完结
Mechanisms of cooking methods on flavor formation of Tibetan pork
4个月前
已完结
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