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30 积分 2024-07-29 加入
Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth
2天前
已完结
Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage
4天前
已完结
Study on volatile aroma compounds in donkey broths of different stewing time
1个月前
已完结
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
1个月前
已完结
Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage
1个月前
已完结
Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances
3个月前
已完结
Multi-omics profiling the dynamic variations of flavor and nutritional components during pearl gentian grouper soup processing
5个月前
已完结
A novel process of nanocellulose extraction from kenaf bast
7个月前
已完结
Transparent konjac glucomannan/cellulose nanofibril composite films with improved mechanical properties and thermal stability
7个月前
已完结
Konjac glucomannan/cellulose nanofibers composite aerogel supported HKUST-1 for CO2 adsorption
7个月前
已完结
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