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可乐
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30 积分
2023-12-30 加入
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Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
6小时前
待确认
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
6小时前
已完结
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
2天前
已完结
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat
5天前
已完结
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
12天前
已完结
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw
1个月前
已完结
Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles
1个月前
已完结
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
1个月前
已完结
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
1个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
1个月前
已完结
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