Lv4
430 积分 2023-03-01 加入
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
2天前
已完结
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
3天前
已完结
Hybrid Sankey diagrams: Visual analysis of multidimensional data for understanding resource use
3天前
已完结
Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
5天前
已完结
The effect of homogenization pressure on the flavor and flavor stability of whole milk powder
5天前
已完结
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
5天前
已完结
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
6天前
已完结
Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS)
6天前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
13天前
已完结
The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology
25天前
已完结
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