Lv2
110 积分 2024-09-12 加入
Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai
3天前
已完结
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
17天前
已完结
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
24天前
已完结
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
29天前
已完结
Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
2个月前
已完结
Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure
2个月前
已完结
ATP-induced Changes in Energy Status and Membrane Integrity of Harvested Litchi Fruit and its Relation to Pathogen Resistance
2个月前
已完结
Anaerobic Metabolism and the Production of Organic Acids
2个月前
已完结
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