Lv6
2950 积分 2022-11-10 加入
Safety of Meat and Processed Meat
2天前
已完结
Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
5个月前
已完结
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
5个月前
已完结
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
5个月前
已完结
Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (Thunnus albacares) During Storage at 0°C and 4°C by LF-NMR
6个月前
已完结
Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage
6个月前
已完结
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
6个月前
已完结
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy
7个月前
已完结
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
7个月前
已完结
Later Mohist Logic, Ethics and Science
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