Lv31
218 积分 2023-07-21 加入
Flavor formation of tilapia byproduct hydrolysates in Maillard reaction
6小时前
待确认
Aroma compounds identified in cooked meat: A review
1个月前
已完结
Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis
1个月前
已完结
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
1个月前
已完结
Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
1个月前
已完结
Effect of organic and conventional rearing system on the mineral content of pork
1个月前
已完结
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
1个月前
已完结
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
1个月前
已完结
Growth, blood, carcass and meat quality traits from local pig breeds and their crosses
1个月前
已完结
Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp
1个月前
已完结
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