Lv3
334 积分 2023-11-15 加入
Phosphatidylserine: A comprehensive overview of synthesis, metabolism, and nutrition
3个月前
已完结
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
3个月前
已完结
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
3个月前
已完结
Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins
3个月前
已完结
Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
3个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
3个月前
已完结
Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting
4个月前
已完结
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
4个月前
已完结
Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship
4个月前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
4个月前
已完结
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