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248 积分 2024-11-16 加入
Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV
1个月前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
1个月前
已完结
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
1个月前
已完结
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
3个月前
已完结
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
3个月前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
5个月前
已完结
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