Lv4
710 积分 2024-12-01 加入
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
24天前
已完结
Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb
28天前
已完结
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
1个月前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
2个月前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
3个月前
已完结
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
3个月前
已完结
Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage
3个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
3个月前
已完结
Analysis of bioactive substances in mutton and their effects on the quality of minced mutton
3个月前
已完结
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging
3个月前
已完结
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