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520 积分 2024-09-16 加入
Excavation, Identification and Structure-Activity Relationship of Heat-Stable Umami Peptides in the Processing of Wuding Chicken
5天前
已完结
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
5天前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
18天前
已完结
1H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing
27天前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
29天前
已完结
Effects of high-pressure processing on the physicochemical properties of prosciutto and microbe inactivation
1个月前
已完结
Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba
1个月前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
2个月前
已完结
Structural characterization, hypoglycemic effects and antidiabetic mechanism of a novel polysaccharides from Polygonatum kingianum Coll. et Hemsl
2个月前
已完结
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