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10 积分 2023-01-09 加入
The structure and potential allergenicity of peanut allergen monomers after roasting
3天前
已完结
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis
2个月前
已完结
Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham
4个月前
已完结
Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review
7个月前
已完结
Cooking‐Induced Protein Modifications in Meat
7个月前
已完结
Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei
7个月前
已完结
Effect of Stewing on Purine Content of Broiler Tissues
7个月前
已完结
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value
7个月前
已完结
Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham
8个月前
已完结
Pastoral and species flavour in lambs raised on pasture, lucerne or maize
8个月前
已完结
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