Lv2
140 积分 2021-09-04 加入
Effects of docosahexaenoic acid on milk fatty acid profile, fat globule size, and flavor characteristics
4个月前
已完结
Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis
7个月前
已完结
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
7个月前
已完结
Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
7个月前
已完结
Size-dependent composition and in-situ structure analysis of the milk fat globule membrane in buffalo milk
7个月前
已完结
Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro
7个月前
已完结
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
7个月前
已完结
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)
7个月前
已完结
Determination of Fat, Protein, Casein, Total Solids, and Somatic Cell Count in Goat's Milk by Near-Infrared Reflectance Spectroscopy
7个月前
已完结
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