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wewe
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2024-08-20 加入
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Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
1小时前
待确认
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
1天前
已完结
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
12天前
已完结
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages
21天前
已完结
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
21天前
已完结
Synergistic Effect Mechanism of Binary Sweet Taste Compounds
23天前
已完结
Recent developments in instrumental analysis for food quality
1个月前
已完结
Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics
1个月前
已完结
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
1个月前
已完结
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感谢,点赞,速度真快,帮大忙了,么么哒
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速度真快,帮大忙了,感谢
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速度真快,感谢
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1个月前
帮大忙了
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