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Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles
17天前
已完结
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
17天前
已完结
The Preferred Odor Characteristics of Cooked Medium-Milled Fragrant Simiao Rice
17天前
已完结
Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow
17天前
已完结
Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC–MS, Molecular Docking, and Sensory Evaluation
17天前
已完结
Effects of cooking methods on aroma formation in pork: A comprehensive review
17天前
已完结
Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods
17天前
已完结
Aroma compounds identified in cooked meat: A review
17天前
已完结
Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods
17天前
已完结
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles
17天前
已完结
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