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20 积分 2022-10-11 加入
Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)
3个月前
已完结
Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus) fillets after being boiled, fried, and baked
3个月前
已关闭
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation
3个月前
已完结
Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein
3个月前
已完结
Future trends of processed meat products concerning perceived healthiness: A review
3个月前
已完结
A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses
3个月前
已完结
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review
3个月前
已完结
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs
3个月前
已完结
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
4个月前
已完结
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