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350 积分 2024-06-11 加入
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
2天前
已完结
The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage
7天前
已完结
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
22天前
已完结
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value
28天前
已完结
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
28天前
已完结
Multi-omics analysis of volatile flavor components in Pacific chub and Spanish mackerel during freezing using GC–MS–O
28天前
已完结
GC-O-MS technique and its applications in food flavor analysis
28天前
已完结
Mechanisms of Heme Protein-Mediated Lipid Oxidation Using Hemoglobin and Myoglobin Variants in Raw and Heated Washed Muscle
1个月前
已完结
Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)
1个月前
已完结
Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds
1个月前
已完结
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