Lv2
120 积分 2025-07-03 加入
Proteomics analysis provides insights into the formation of volatile organic compounds in Tibetan pork across three cooking methods
2天前
已完结
Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
2天前
已完结
Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC–MS, molecular docking, and lipidomics
2个月前
已完结
Underlying mechanism of superchilling on improving goose meat quality
2个月前
已完结
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds
2个月前
已完结
Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem
2个月前
已完结
Discovery of potential involvement of protein lactylation during the development of pork quality
2个月前
已完结
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times
2个月前
已完结
宁夏滩羊宰后成熟期间HIF-1介导能量代谢对肉色的影响机制研究
2个月前
已完结
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