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700 积分 2024-05-29 加入
GELATION PROPERTIES OF CHICKEN MYOFIBRILS TREATED WITH CALCIUM AND MAGNESIUM CHLORIDES1
14天前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
21天前
已完结
Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product
26天前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
26天前
已完结
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
26天前
已完结
Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy
26天前
已完结
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
26天前
已完结
Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
26天前
已完结
A mechanistic study and review of volatile products from peroxidation of unsaturated fatty acids: an aid to understanding the origins of volatile organic compounds from the human body
27天前
已完结
Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure
27天前
已完结
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