Lv4
560 积分 2024-05-28 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
19天前
已完结
l-Cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic
19天前
已关闭
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
19天前
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
19天前
已完结
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation
19天前
已完结
Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction
19天前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
19天前
已完结
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices
19天前
已完结
Lipidomics profile and volatile compounds of squids (Illex argentinus, Ommastrephes Bartram and Dosidicus gigas) in the Argentine, North Pacific Ocean, Equator and Peru by UPLC-triple TOF-MS and HS-SPME-GC-O-MS
3个月前
已关闭
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
3个月前
已完结
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