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810 积分 2024-12-01 加入
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
1小时前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
17天前
已完结
Changes in Key Odorants of Sheep Meat Induced by Cooking
21天前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
22天前
已完结
Formation of Volatile Flavours and Heterocyclic Aromatic Amines in Roasted Lamb Leg
27天前
已关闭
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton
27天前
已完结
Analysis of aroma compounds in Barbecued Mutton (Kebab) during different storage periods and exploration of customer preferences
28天前
已关闭
Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS
28天前
已完结
Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat
28天前
已完结
Rosemary distillation residues reduce lipid oxidation and maintain colour stability of fresh lamb patties during refrigerated storage
29天前
已完结
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