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10 积分 2024-01-09 加入
The content- and odor-advantaged volatile compounds and the visualized characteristic odor profile of n-3 PUFA-rich fried pork meat obtained from finishing pigs fed a diet enriched with linseed oil and selenomethionine
1个月前
已完结
Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee
6个月前
已完结
Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils
6个月前
已完结
Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods
9个月前
已完结
Effects of different drying methods on the product quality and key non-volatile compounds of Morchella sextelata
9个月前
已完结
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