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Chapter 13 - The eating quality of meat: III—Flavo
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Chapter 13 - The eating quality of meat: III—Flavor
2天前
已关闭
The eating quality of meat: III—Flavor
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Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
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Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality
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Food-derived umami peptides: bioactive ingredients for enhancing flavor
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Recent Advance in High-Intensity Ultrasound Modification of Blue Food Protein: Mechanisms, Functional Properties and Structural Alterations
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A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
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