Lv24
146 积分 2024-09-07 加入
Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths
1天前
已完结
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
1天前
已完结
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
6天前
已完结
Characterization of Important Odorants in Dried Lobster Mushrooms
6天前
已关闭
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture
6天前
已完结
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
21天前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
1个月前
已完结
Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis
1个月前
已完结
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
1个月前
已完结
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