Lv13
70 积分 2024-09-07 加入
The structure of triglycerides impacts the digestibility and bioaccessibility of nutritional lipids during in vitro simulated digestion
2小时前
待确认
Does fat affect the timing of flavour perception? A case study with yoghurt
2天前
已关闭
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content
2天前
已关闭
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics
6天前
已完结
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
6天前
已完结
Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak
6天前
已完结
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
6天前
已完结
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
6天前
已完结
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