Lv41
460 积分 2023-10-08 加入
Interactions between food matrices and odorants: A review
2小时前
已完结
Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches
24天前
已完结
Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
1个月前
已完结
Tyrosinase inhibitory effects of the peptides from fish scale with the metal copper ions chelating ability
3个月前
已完结
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms
4个月前
已完结
OECD-FAO Agricultural Outlook 2015 (Summary in Chinese)
10个月前
已完结
Preheat-stabilized pea proteins with anti-aggregation properties
1年前
已完结
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