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110 积分 2024-09-08 加入
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
3天前
已完结
Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry
22天前
已完结
Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
28天前
已完结
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
29天前
已完结
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
2个月前
已完结
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
2个月前
已完结
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