Lv1
10 积分 2024-07-05 加入
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
4个月前
已完结
Conformational changes induced by selected flavor compounds
4个月前
已完结
MS-DIAL: data-independent MS/MS deconvolution for comprehensive metabolome analysis
5个月前
已完结
Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS
5个月前
已完结
Utilization of edible protein from meat industry by‐products and waste
5个月前
已完结
Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization
6个月前
已完结
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin
6个月前
已完结
Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification
6个月前
已完结
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin
6个月前
已完结
Calmodulin and the regulation of smooth muscle contraction
6个月前
已完结
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