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66 积分 2023-08-15 加入
Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China
1天前
已完结
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
1天前
已完结
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
1天前
已关闭
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
7个月前
已完结
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
1年前
已完结
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