Lv5
840 积分 2020-12-06 加入
Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham
10天前
已完结
Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage
10天前
已完结
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
20天前
已完结
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
20天前
已完结
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
20天前
已完结
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
20天前
已完结
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
1个月前
已完结
Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins
1个月前
已完结
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad
1个月前
已完结
Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures
1个月前
已完结
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