Lv1
30 积分 2023-04-20 加入
Characterization of key aroma compounds in traditional beef soup
1年前
已完结
Using high-temperature cooking for different times for bone soup: physicochemical properties, protein oxidation and nutritional value
1年前
已完结
低温真空烹调对鸭肉风味特性及品质的影响研究
1年前
已完结
低温真空烹调对鸭肉风味特性及品质的影响研究
1年前
已关闭
上海市社区居民营养标签健康教育效果评估
1年前
已完结
Low-field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef
1年前
已完结
Study on volatile aroma compounds in donkey broths of different stewing time
1年前
已完结
皖公网安备34019202002308
