Lv44
650 积分 2023-12-19 加入
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Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
4天前
已完结
Revolutionizing Food Sustainability: Leveraging Magnetic Fields for Food Processing and Preservation
4天前
已完结
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
7天前
已完结
Effect of hot air gradient drying on quality and appearance of beef jerky
7天前
已完结
Relationship between Flavor Characteristics and Lipid Oxidation in Air-Dried Beef at Different Roasting Stages
8天前
已完结
Effect of hot air gradient drying on quality and appearance of beef jerky
10天前
已完结
Ultrasound-assisted vacuum drying of limequat peels and characterization of thermal, morphological and functional properties
1个月前
已完结
Physicochemical properties and volatile compounds of Rosa roxburghii fruit using different drying methods
2个月前
已完结
Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
2个月前
已完结
Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
4个月前
已完结
Targeting Aged Astrocytes May Be a New Therapeutic Strategy in Parkinson's Disease
6个月前
已采纳
Recognition Method of AC Series Arc Fault Characteristics Under Complicated Harmonic Conditions
6个月前
已采纳
Synthesis of Graphene Nanoribbons by Ambient-Pressure Chemical Vapor Deposition and Device Integration
6个月前
已采纳
Appearance of Water Channels in Xenopus Oocytes Expressing Red Cell CHIP28 Protein
7个月前
已采纳
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