Lv3
208 积分 2023-10-10 加入
Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
26天前
已完结
Mechanism of differentiated and targeted catalysis in complex lipid system under lipase and lipoxygenase mediation
26天前
已完结
Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
26天前
已完结
Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation
26天前
已完结
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches
26天前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
26天前
已完结
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
1个月前
已完结
Interaction of Light and Temperature on Tocopherols During Oxidation of Sunflower Oil
1个月前
已完结
Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process
1个月前
已完结
Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark
1个月前
已完结
皖公网安备34019202002308
