Lv4
470 积分 2023-08-12 加入
Compound probiotics starter: A solution for aflatoxin B1 reduction and meat quality improvement in fermented chicken jerky
9个月前
已完结
Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese
10个月前
已完结
Geographical region traceability of wild topmouth culter (Culter alburnus) from Xingkai Lake based on muscle quality and aroma profiles
10个月前
已完结
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
11个月前
已完结
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics
11个月前
已完结
Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens
11个月前
已完结
Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds
11个月前
已完结
Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers
11个月前
已完结
Carbohydrate-active enzymes (CAZymes) in the gut microbiome
1年前
已完结
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