Lv31
230 积分 2024-05-29 加入
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
6天前
已完结
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
9天前
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
9天前
已完结
The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis
9天前
已完结
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
9天前
已完结
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
9天前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
9天前
已完结
Phosphoproteomics analysis reveals the anti-bacterial and anti-virulence mechanism of eugenol against Staphylococcus aureus and its application in meat products
10天前
已完结
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
10天前
已完结
Comparative genomics reveals the organic acid biosynthesis metabolic pathways among five lactic acid bacterial species isolated from fermented vegetables
1个月前
已完结
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