Lv4
460 积分 2025-04-07 加入
Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton
7个月前
已完结
Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion
7个月前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
7个月前
已完结
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
7个月前
已完结
Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles
7个月前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
7个月前
已完结
Discrepancy in Flavor Characteristic of Salt-Roasted Chicken as Effected by Processing Methods
8个月前
已完结
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
8个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
8个月前
已完结
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