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830 积分 2024-12-01 加入
Food flavor analysis 4.0: A cross-domain application of machine learning
1天前
已完结
Compound Identification: A Journal of Agricultural and Food Chemistry Perspective
5天前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
5天前
已完结
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
6天前
已完结
Outdoor charcoal combustion in barbecue grills: Potential cytotoxic, oxidative stress and mutagenic effects
6天前
已关闭
Outdoor charcoal combustion in barbecue grills: Potential cytotoxic, oxidative stress and mutagenic effects
6天前
已关闭
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
Fenaroli's handbook of flavor ingredients
1个月前
已完结
Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches
1个月前
已完结
Characterization of the key aroma compounds in Kung Pao chicken by molecular sensory science
1个月前
已完结
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