Lv11
30 积分 2022-09-22 加入
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
2小时前
待确认
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
2小时前
已完结
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
2小时前
已完结
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing
2小时前
待确认
Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach
1个月前
已完结
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
1个月前
已完结
Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach
1个月前
已完结
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
2个月前
已完结
Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments
10个月前
已完结
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