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100 积分 2023-06-16 加入
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton
10天前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
12天前
已完结
Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature
17天前
已完结
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
23天前
已完结
Essential oils as natural antimicrobials applied in meat and meat products-a review
23天前
已完结
Changes in volatile flavor of yak meat during oxidation based on multi-omics
3个月前
已完结
Gut Microbiota-Derived 5-Hydroxyindoleacetic Acid Alleviates Diarrhea in Piglets via the Aryl Hydrocarbon Receptor Pathway
4个月前
已完结
Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef
5个月前
已完结
Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis
5个月前
已完结
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
5个月前
已完结
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