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50 积分 2025-03-19 加入
Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef
2天前
已完结
Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions
3天前
已完结
Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region
6天前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
8天前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
8天前
已完结
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