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Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
4小时前
已完结
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
4小时前
已完结
Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking
9小时前
已完结
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
14小时前
已关闭
Sea Cucumber Viscera Processed by Protease Hydrolysis Combined with Cordyceps militaris Fermentation Protect Caco-2 Cells against Oxidative Damage via Enhancing Antioxidant Capacity, Activating Nrf2/HO-1 Pathway and Improving Cell Metabolism
3个月前
已完结
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods
3个月前
已关闭
Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei)
3个月前
已关闭
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