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30 积分 2024-07-07 加入
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
5天前
已完结
Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
6天前
已完结
Critical factors associated with Maillard Reaction Products in different meats: an integrative review
1个月前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
2个月前
已完结
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
2个月前
已完结
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
2个月前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
2个月前
已完结
Review—Research Progress in Detection Technology of Polycyclic Aromatic Hydrocarbons
3个月前
已完结
A Colorimetric Approach towards Polycyclic Aromatic Hydrocarbon Sensing
3个月前
已完结
High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies
3个月前
已完结
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