SciHub
文献互助
期刊查询
一搜即达
科研导航
即时热点
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
琦qi
Lv6
2
2328 积分
2023-09-05 加入
最近求助
最近应助
互助留言
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
10天前
已完结
Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography–mass spectrometry/olfactometry and partial least squares regression
13天前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
14天前
已完结
Nutritional Fatty Acid Quality of Raw and Cooked Farmed and Wild Sea Bream (Sparus aurata)
16天前
已完结
Characterization of key aroma compounds in traditional beef soup
1个月前
已完结
Characterization of key aroma compounds in traditional beef soup
1个月前
已完结
Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review
1个月前
已完结
Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)
1个月前
已完结
Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry
2个月前
已完结
Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis
2个月前
已完结
没有进行任何应助
已经找到【积分已退回】
2个月前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论