Lv3
250 积分 2023-09-20 加入
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties
3天前
已完结
Geographic traceability of Gastrodia elata Blum based on combination of NIRS and Chemometrics
4天前
已完结
Changes in eating quality of Chinese braised beef produced from three different muscles
5天前
已完结
LncRNA SPRY4-IT was concerned with the poor prognosis and contributed to the progression of thyroid cancer
6天前
已完结
Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin
8天前
已完结
Kinetics of moisture uptake and soluble‐solids loss by puffed breakfast cereals immersed in water
14天前
已完结
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
18天前
已完结
Modeling the Rehydration Process of Dried Tomato
24天前
已完结
Drying methods affect organoleptic and physicochemical properties of rehydrated ginkgo seed slices
25天前
已完结
Drying and Rehydrating Kinetics of Green and Red Peppers
25天前
已完结
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