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10 积分 2026-04-07 加入
Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics
5个月前
已完结
Effects of high-pressure processing on the shelf-life and quality attributes of sauced duck legs
5个月前
已完结
Inhibition of AGEs production and improvement of sensory quality in saucy duck by air thermal cycling-assisted perilla extracts
5个月前
已完结
Physicochemical characteristics and key aroma evolution in sauced duck curing
5个月前
已完结
Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage
5个月前
已关闭
Effect of frying on the lipid oxidation and volatile substances in grass carp ( Ctenopharyngodon idellus ) fillet
5个月前
已完结
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets
5个月前
已完结
Correlation of volatile flavors with physicochemical properties and microbiota and verification of resultant flavor variation patterns in sauce-braised duck flippers during refrigeration
5个月前
已完结
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