Lv11
40 积分 2024-03-07 加入
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils
6小时前
已完结
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
2个月前
已完结
Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil
3个月前
已完结
Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting
4个月前
已完结
Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC–MS
5个月前
已完结
Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation
9个月前
已完结
Biodegradation of Aflatoxin B1 in Peanut Oil by an Amphipathic Laccase–Inorganic Hybrid Nanoflower
9个月前
已完结
Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting
9个月前
已完结
Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil
11个月前
已完结
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