Lv12
30 积分 2024-12-20 加入
Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease
21小时前
已完结
Prediction of cooking loss of pork belly using quality properties of pork loin
22小时前
已完结
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach
16天前
已完结
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
16天前
已完结
Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties
29天前
已完结
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
29天前
已完结
Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics
1个月前
已完结
Time-resolved fluorescent microsphere-based lateral flow assay combined with polymerase chain reaction for quantitatively detecting beef to assess the authenticity of beef products
1个月前
已完结
A non-destructive detection method for evaluating beef taste quality based on electrochemical PVC membrane sensor
1个月前
已完结
Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
1个月前
已完结
An atlas of protein phosphorylation dynamics during interferon signaling
皖公网安备34019202002308
