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琦qi
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2023-09-05 加入
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Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat
10天前
已关闭
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
16天前
已完结
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup
24天前
已完结
Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis
1个月前
已完结
Determination of aroma compounds in pork broth produced by different processing methods
1个月前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
1个月前
已完结
Desorption of nutrients and flavor compounds formation during the cooking of bone soup
1个月前
已完结
A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
2个月前
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Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams
2个月前
已完结
Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridges
2个月前
已完结
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