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60 积分 2023-09-16 加入
Microbial food spoilage: impact, causative agents and control strategies
16天前
已完结
Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product
7个月前
已完结
Profiles of muscular amino acids, fatty acids, and metabolites in Shaziling pigs of different ages and relation to meat quality
7个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
10个月前
已完结
Heat effects on meat: Warmed-over flavor
10个月前
已完结
Heat effects on meat: Warmed-over flavor
10个月前
已关闭
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
10个月前
已完结
Assessment of Reheating Methods on Characteristic Flavor Compounds in Yu-Shiang Shredded Pork: A Comprehensive Analysis Via Hs-Gc-Ims and Intelligent Sensory Evaluation
11个月前
已完结
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
11个月前
已完结
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