Lv43
490 积分 2023-10-20 加入
副干酪乳杆菌 K56 发酵的棕色牛奶在不同菌株状态下的风味研究
5小时前
待确认
不同干燥工艺红鲷鱼鱼糜粉品质及风味特性评价
5小时前
已完结
热加工对鲟鱼肉风味和感官特征的影响
1天前
已完结
Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
1个月前
已完结
Discover the secrets of salty taste in Manilaclam (Ruditapes philippinarum): MALDI-TOFMS and flavor fingerprint
2个月前
已关闭
Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea)
2个月前
已完结
Influence of thermal processing on flavor and sensory profile of sturgeon meat
3个月前
已完结
Oxylipin transport by lipoprotein particles and its functional implications for cardiometabolic and neurological disorders
1年前
已完结
A Monoclonal Antibody to PACAP for Migraine Prevention
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