Lv3
370 积分 2024-12-01 加入
Effects of Yupingfeng polysaccharide in diet on slaughtering performance and meat flavor of Qingyuan partridge chicken
17小时前
已完结
Engineered probiotic ameliorates ulcerative colitis by restoring gut microbiota and redox homeostasis
1天前
已完结
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
20天前
已完结
Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porins
20天前
已完结
Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
2个月前
已完结
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
2个月前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
3个月前
已完结
Electronic Noses as a Powerful Tool for Assessing Meat Quality: a Mini Review
3个月前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
3个月前
已完结
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
3个月前
已完结
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