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10 积分 2024-07-05 加入
Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches
8天前
已完结
Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
3个月前
已完结
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
8个月前
已完结
Conformational changes induced by selected flavor compounds
9个月前
已完结
MS-DIAL: data-independent MS/MS deconvolution for comprehensive metabolome analysis
9个月前
已完结
Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS
9个月前
已完结
Utilization of edible protein from meat industry by‐products and waste
9个月前
已完结
Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization
10个月前
已完结
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin
10个月前
已完结
Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification
10个月前
已完结
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