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38 积分 2026-01-23 加入
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
20小时前
待确认
Thermal stability of stigmasterol and β-sitosterol glucosides in fresh-cut bitter melon fruit
3个月前
已完结
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
3个月前
已完结
The flavor properties of Amadori rearrangement products and their potentials in flavor replication of plant-based meat analogs: a review
3个月前
已完结
Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system
3个月前
已完结
Role of Lipids in Food Flavor Generation
3个月前
已完结
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
3个月前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
3个月前
已完结
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
3个月前
已完结
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
3个月前
已完结
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