Lv1
20 积分 2022-09-22 加入
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
2天前
已完结
Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS
2天前
已完结
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures
3个月前
已完结
Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs
3个月前
已完结
Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
3个月前
已完结
Microwave heating of dried minced pork slices with different fat content: An assessment of dielectric response and quality properties
3个月前
已完结
Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach
3个月前
已完结
Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome
4个月前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
4个月前
已完结
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
4个月前
已完结
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