Lv4
470 积分 2024-12-03 加入
Relative Influence of Milk Components on Flavor Compound Volatility
2个月前
已完结
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
2个月前
已完结
Flavor and Sensory Characteristics of Non‐Bovine Species Milk and Their Dairy Products
3个月前
已完结
Elucidation of lipid precursors and formation pathways for flavor changes during storage of UHT sterilized milk based on non-targeted lipidomics
3个月前
已关闭
Multi-omics analysis reveals that the metabolite profile of raw milk is associated with dairy cows’ health status
3个月前
已完结
Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
3个月前
已关闭
Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing
3个月前
已完结
Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation
3个月前
已完结
Unlocking aroma in three types of vinasse fish by sensomics approach
3个月前
已完结
A comparison of physicochemical and flavor properties of species on surimi gels from Andrias davidianus and freshwater fishes
3个月前
已关闭
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