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20 积分
2023-07-22 加入
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A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives
29天前
已完结
The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
1个月前
已完结
The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry
1个月前
已完结
Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS
1个月前
已完结
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
1个月前
已完结
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
1个月前
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Application of untargeted volatile profiling and data driven approaches in wine flavoromics research
1个月前
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Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose
1个月前
已完结
Effects of acidification and sterilisation on the quality of channel catfish (Ietalurus punctatus) fillets
1个月前
已完结
Yeast extracts weakened warmed‐over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters
2个月前
已完结
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