Lv5
950 积分 2025-10-01 加入
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
8天前
已完结
Insights into yeast on amino acid metabolism, volatile compound evolutions, and sensory development during the processing of dry-cured ham
8天前
已关闭
Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function
8天前
已完结
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
8天前
已完结
The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins
8天前
已完结
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking
8天前
已完结
Charactering the spoilage mechanism of “three sticks” of Jinhua ham
8天前
已关闭
LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams
8天前
已完结
Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham
8天前
已完结
Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham
8天前
已完结
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