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980 积分 2024-12-01 加入
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
6天前
已完结
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
1个月前
已完结
Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
1个月前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
1个月前
已完结
Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control
1个月前
已完结
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
1个月前
已完结
Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue
2个月前
已完结
Study on key aroma compounds in the electric roasting process of Tan mutton
2个月前
已完结
Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics
2个月前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
2个月前
已完结
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