Lv3
220 积分 2023-10-04 加入
Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods
1个月前
已完结
Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage
2个月前
已完结
Temperature-dependent regulation for balancing nutritional retention and flavor enhancement in pearl gentian grouper soup
2个月前
已完结
Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques
5个月前
已完结
Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics
6个月前
已完结
Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus
6个月前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
6个月前
已完结
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
6个月前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
6个月前
已完结
Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment
6个月前
已完结
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