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20 积分 2023-12-15 加入
Unnatural amino acids: promising implications for the development of new antimicrobial peptides
27天前
已完结
A Review of Antimicrobial Peptides: Its Function, Mode of Action and Therapeutic Potential
1个月前
已完结
Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process
2个月前
已完结
Changes in lipids and aroma compounds in intramuscular fat from Hu sheep
2个月前
已完结
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value
2个月前
已完结
Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
2个月前
已完结
A comprehensive evaluation of lipid profiles and nutritional quality in different animal source muscle tissues
2个月前
已完结
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
2个月前
已完结
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
2个月前
已完结
Effect of different cooking times on the fat flavor compounds of pork belly
2个月前
已完结
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