Lv11
38 积分 2025-04-29 加入
四种中国本土鸡品种中风味化合物的特征及潜在生物标志物
12小时前
已完结
不同烹调方法对鸡胸肉挥发性风味物质的影响
2天前
已完结
德州煜鸡烹饪过程中味觉化合物的演变，通过化学分析和电子舌系统评估
2天前
已完结
Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
17天前
已完结
在可上市年龄的快速与慢速鸡烩鸡烩肉和汤中挥发性风味化合物及感官特征的特性
17天前
已关闭
GC-IMS和GC-MS结合化学计量学对道口红烧鸡的味道和香气进行综合表征
30天前
已完结
顶空-气相色谱-离子淌度光谱法（HS-GC-IMS）分析德州红烧鸡生产过程中的风味形成
30天前
已完结
Xu L, Liu C, Li S, Xu J, Liu H, Zheng X, Zhang D, Chen L. 2023. Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage[J]. Food Research International, 169: 112916
1个月前
已完结
Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation
2个月前
已关闭
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
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