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150 积分 2024-01-09 加入
The development of seaweed-derived bioactive compounds for use as prebiotics and nutraceuticals using enzyme technologies
3个月前
已完结
Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method
7个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
7个月前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
7个月前
已完结
Identification and characterization of key aroma chemotypes and volatile biomarkers by HS-SPME-GC–MS for precision flavor breeding in blueberries
7个月前
已完结
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds
7个月前
已完结
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
7个月前
已完结
Comprehensive quality evaluation of specific brand of sauce-flavor baijiu based on fingerprints and chemometrics
7个月前
已完结
Recent development in efficient processing technology for edible algae: A review
8个月前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
8个月前
已完结
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