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30 积分 2022-09-19 加入
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
1小时前
已完结
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken
1小时前
已完结
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
10个月前
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Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
11个月前
已完结
Pesticide residues in soils planted with Panax notoginseng in south China, and their relationships in Panax notoginseng and soil
1年前
已完结
Flavor Characteristics Of Three Heat-Stable Umami Peptides in Wuding Chicken
1年前
已完结
Chemical and bioactive comparison of Panax notoginseng root and rhizome in raw and steamed forms
1年前
已完结
Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers
1年前
已完结
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
1年前
已完结
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
1年前
已关闭
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