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SC武
Lv3
3
400 积分
2024-04-30 加入
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Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
1个月前
已完结
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
1个月前
已完结
Recent advances in crispness retention of microwaveable frozen pre-fried foods
1个月前
已完结
Flash heating process for efficient meat preservation
1个月前
已完结
Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism
1个月前
已完结
Prediction of clinical outcome with microarray data: a partial least squares discriminant analysis (PLS-DA) approach
2个月前
已完结
UPLC–QTOF/MS-based non-targeted metabolomics coupled with the quality component, QDA, to reveal the taste and metabolite characteristics of six types of Congou black tea
2个月前
已完结
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
2个月前
已完结
The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method
2个月前
已完结
Metabolomic approach to measuring quality of chilled chicken meat during storage
2个月前
已完结
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