Lv3
235 积分 2024-09-11 加入
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
15小时前
已完结
Principal Component Analysis (PCA) Loading and Statistical Tests for Nuclear Magnetic Resonance (NMR) Metabolomics Involving Multiple Study Groups
2天前
已关闭
Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS
8天前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
8天前
已完结
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics
8天前
已完结
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
9天前
已完结
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
12天前
已完结
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