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140 积分 2024-01-09 加入
Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method
2个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
2个月前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
2个月前
已完结
Identification and characterization of key aroma chemotypes and volatile biomarkers by HS-SPME-GC–MS for precision flavor breeding in blueberries
2个月前
已完结
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds
2个月前
已完结
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
2个月前
已完结
Comprehensive quality evaluation of specific brand of sauce-flavor baijiu based on fingerprints and chemometrics
2个月前
已完结
Recent development in efficient processing technology for edible algae: A review
3个月前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
3个月前
已完结
Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns
3个月前
已完结
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