Lv2
170 积分 2024-11-28 加入
Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars
1天前
已完结
The effect of protein hydrolysate on the functional and technological indicators of pate
9天前
已完结
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon
23天前
已完结
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon
23天前
已关闭
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)
4个月前
已完结
Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation
4个月前
已完结
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