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254 积分 2024-12-01 加入
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
6天前
已完结
Analysis of bioactive substances in mutton and their effects on the quality of minced mutton
7天前
已完结
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging
10天前
已完结
Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry
20天前
已完结
Development of an external standard method for the high-throughput determination of broadly polar multiclass synthetic dyes in high-sugar, high-fat, and high-protein foods
20天前
已完结
Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry
20天前
已关闭
Investigation of different ingredients affected the the flavor changes of Yu-Shiang Shredded Pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
20天前
已完结
Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS
20天前
已完结
Confirmation of enrofloxacin, ofloxacin, sarafloxacin and danofloxacin residues in poultry meat and pork via LLE-SPE-GC–MS/MS coupled with derivatization treatment
20天前
已完结
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
20天前
已完结
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