Lv4
800 积分 2024-04-05 加入
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
2天前
已完结
Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs
1个月前
已完结
Construction of a molecular regulatory network for lipids and volatile flavor in Chinese indigenous and hybrid pig pork through integrating multi-omics analysis
4个月前
已完结
Transcriptomic and Metabolic Analysis of Fruit Development and Identification of Genes Involved in Raffinose and Hydrolysable Tannin Biosynthesis in Walnuts
5个月前
已完结
Metabolomic and transcriptomic analyses provide insights into metabolic networks during cashew fruit development and ripening
5个月前
已完结
Chemical contaminants from food contact materials and articles made from or containing wood and bamboo - a review
5个月前
已完结
Characterization and difference of lipids and metabolites from Jianhe White Xiang and Large White pork by high-performance liquid chromatography–tandem mass spectrometry
6个月前
已完结
Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs
6个月前
已完结
Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis
6个月前
已完结
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
6个月前
已完结
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