Lv5
1164 积分 2023-09-20 加入
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis
1个月前
已关闭
Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method
2个月前
已完结
In vitro protein digestibility of different soy-based products: effects of microstructure, physico–chemical properties and protein aggregation
3个月前
已完结
Identification of authenticity, quality and origin of saffron using hyperspectral imaging and multivariate spectral analysis
3个月前
已完结
Digital mapping of soil organic matter stocks using Random Forest modeling in a semi-arid steppe ecosystem
3个月前
已关闭
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material
4个月前
已完结
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
9个月前
已完结
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing
9个月前
已完结
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
9个月前
已完结
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