Lv31
240 积分 2024-01-06 加入
Metabolomics reveals a differential attitude in phytochemical profile of black tea (Camellia Sinensis Var. assamica) during processing
1小时前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
1小时前
已完结
Fabrication, characterization, and bioactivity of self-assembled carrier-free colloidal dispersions from Citrus × Limon ‘Rosso’ essential oil and tea polyphenols
14天前
已完结
Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS
25天前
已完结
Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation
25天前
已完结
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
25天前
已完结
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review
25天前
已完结
Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration
27天前
已完结
Effect of electron-beam generated X-ray irradiation on water status and microstructure of fresh Hericium erinaceus by LF NMR, MRI, SEM and TEM
27天前
已完结
Effect of Thermosonic Pretreatment and Microwave Vacuum Drying on the Water State and Glass Transition Temperature in Agaricus bisporus Slices
27天前
已完结
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