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1120 积分 2023-12-19 加入
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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
6天前
已完结
Preparation, identification and application of lipid-Maillard reaction products during the drying process of squid fillets
14天前
已完结
Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
20天前
已完结
Study on drying characteristics of yam slices under heat pump-electrohydrodynamics combined drying
1个月前
已完结
Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major)
2个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
3个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
4个月前
已完结
Revolutionizing Food Sustainability: Leveraging Magnetic Fields for Food Processing and Preservation
4个月前
已完结
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
4个月前
已完结
Effect of hot air gradient drying on quality and appearance of beef jerky
4个月前
已完结
Targeting Aged Astrocytes May Be a New Therapeutic Strategy in Parkinson's Disease
10个月前
已采纳
Recognition Method of AC Series Arc Fault Characteristics Under Complicated Harmonic Conditions
10个月前
已采纳
Synthesis of Graphene Nanoribbons by Ambient-Pressure Chemical Vapor Deposition and Device Integration
10个月前
已采纳
Appearance of Water Channels in Xenopus Oocytes Expressing Red Cell CHIP28 Protein
11个月前
已采纳
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