Lv2
120 积分 2023-04-25 加入
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky
3个月前
已完结
Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples
8个月前
已完结
Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
8个月前
已完结
Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
1年前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
1年前
已完结
Flavor formation based on lipid in meat and meat products: A review
1年前
已完结
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles
1年前
已完结
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
1年前
已完结
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
1年前
已完结
High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies
1年前
已完结
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