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130 积分 2024-03-19 加入
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
1个月前
已完结
Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
1个月前
已完结
Flavor Profile Analysis of Grilled Lamb Seasoned with Classic Salt, Chili Pepper, and Cumin (Cuminum Cyminum) Through Hs-Spme-Gc-Ms, Hs-Gc-Ims, E-Nose Techniques, and Sensory Evaluation on Sonit Sheep
1个月前
已完结
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii
2个月前
已完结
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
2个月前
已完结
10.1016/j.foodchem.2021.130133
2个月前
已完结
Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee
4个月前
已完结
Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee
4个月前
已完结
Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods
5个月前
已完结
Probable pathogenesis, diagnosis, and management of untreated arteriovenous malformation with cyst formation: case report and literature review
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