https://www.selleckchem.com/products/bi-3406.html
This study compared the flavor peptides in stewed beef before and after the optimization, and thus provided a basis for the improvement of beef processing technology.Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alo
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