Lv4
460 积分 2024-12-02 加入
Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning
2个月前
已完结
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
2个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
2个月前
已完结
A novel strategy for sodium reduction in salted goose: Employing basic amino acids to mitigate oxidation and improve sensory quality
2个月前
已关闭
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
2个月前
已完结
Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties
4个月前
已完结
Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks
6个月前
已完结
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef
6个月前
已完结
团体心理护理模式对膀胱肿瘤电切术后行膀胱灌注化疗患者的影响研究
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