Lv515
1060 积分 2024-10-20 加入
Effect of different cooking methods on saponin content and hematopoietic effects of Panax notoginseng-steamed chicken on mice
6天前
已完结
Creation of an adequate animal model of hyperuricemia (acute and chronic hyperuricemia); study of its reversibility and its maintenance
6天前
已完结
Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism
7天前
已完结
Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup
14天前
已完结
Limosilactobacillus fermentum CGMCC 1.7434 and Debaryomyces hansenii GDMCC 2.149 synergize with ultrasound treatment to efficiently degrade nitrite in air-dried ducks
26天前
已完结
Insight into the effect of GSH curing treatment on the flavor formation of chicken meat
1个月前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
2个月前
已完结
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
2个月前
已完结
Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham
2个月前
已完结
Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins
2个月前
已完结
皖公网安备34019202002308
