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- [31] Formation of off-flavor from cattle hooves during heat treatment and application of proteolysis/glycation method to remove the off-flavorFOOD BIOSCIENCE, 2025, 63Zhang, Xiule论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R ChinaFan, Xia论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R ChinaWang, Hui论文数: 0 引用数: 0 h-index: 0机构: Xinjiang Hualing Agr Sci & Technol Dev Co Ltd, Urumqi 831400, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R ChinaZhang, Ting论文数: 0 引用数: 0 h-index: 0机构: Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R ChinaZhao, Di论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R ChinaYe, Keping论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China