Lv6
2290 积分 2023-11-21 加入
666
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives
1个月前
已完结
SensoryCharacterization ofChicken soup at different temperatures by using check-all-that-apply (CATA) analysis and temporal dominance of sensations (TDS)
1个月前
已完结
Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC–MS
1个月前
已完结
Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
1个月前
已完结
Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
1个月前
已完结
A Review on Food Deep-Fat Frying from the Perspective of Physicochemistry, Nutrition, Safety, and Consumer Preference
2个月前
已完结
Purification and Identification of Components of γ-Oryzanol in Rice Bran Oil
2个月前
已完结
Mechanisms underlying tomato-mediated suppression of warmed-over flavor (WOF) and flavor enrichment in precooked stewed beef
2个月前
已完结
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
2个月前
已完结
Chemical and sensory assessment of deep‐frying oil alternatives for the processing of French fries
2个月前
已完结
皖公网安备34019202002308
