Lv515
1024 积分 2023-09-20 加入
Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds
13小时前
待确认
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
1天前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
2天前
已完结
Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage
4天前
已完结
Proteomic analysis and biomarker discovery of water holding capacity differences in bighead carp eye and dorsal muscles during frozen storage
4天前
已完结
Dynamic changes and correlation of quality, flavor and microorganisms of Mei (Prunus mume) vinegar during fermentation and clarification
4天前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
4天前
已完结
Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation
10天前
已完结
Effect of changes in oil bodies during frozen storage on the quality of yuba
10天前
已完结
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
13天前
已完结
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