Lv1
60 积分 2026-01-25 加入
Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies
6天前
已完结
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
6天前
已完结
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
12天前
已完结
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
12天前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
12天前
已完结
Methyl jasmonate pretreatment improves aroma quality of cold-stored ‘Nanguo’ pears by promoting ester biosynthesis
13天前
已完结
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
17天前
已完结
Engineered biosynthesis of medium-chain esters in Escherichia coli
19天前
已完结
Short-chain aliphatic ester synthesis using Thermobifida fusca cutinase
19天前
已完结
Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective
19天前
已完结
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