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30 积分 2025-10-14 加入
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
2个月前
已完结
Integrating flavoromics and multi-omics to reveal biomarkers of flavor characteristics in egg yolks
2个月前
已完结
Fried potatoes: Impact of prolonged frying in monounsaturated oils
3个月前
已完结
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
3个月前
已完结
Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds
3个月前
已完结
Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory
4个月前
已完结
Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
6个月前
已完结
Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
6个月前
已完结
Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory
6个月前
已完结
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