Lv2
130 积分 2022-06-10 加入
Differences in the taste-active compounds between Hanwoo longissimus and semitendinosus muscles and its comparision with Angus longissimus beef muscle
7个月前
已完结
Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
7个月前
已完结
Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes
7个月前
已完结
Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage
7个月前
已完结
Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols
7个月前
已完结
Contributions of jellyfish fertilizer to survival and growth of seedlings planted in a recently burned forest, Republic of Korea
8个月前
已完结
Influence of extraction times on physical and functional properties of gelatin from salted jellyfish by-products
8个月前
已完结
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