Lv11
10 积分 2024-08-30 加入
TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products
2小时前
已完结
Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam
16天前
已完结
Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking
16天前
已完结
Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry
18天前
已完结
Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure
1个月前
已完结
Novel infusions from underutilized exotic fruits: Sensory Analysis and Consumer Acceptance
1个月前
已完结
Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves
2个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
2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
2个月前
已完结
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
2个月前
已完结
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