Lv4
510 积分 2024-12-01 加入
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
22天前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
1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
1个月前
已完结
Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage
1个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
1个月前
已完结
Analysis of bioactive substances in mutton and their effects on the quality of minced mutton
1个月前
已完结
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging
1个月前
已完结
Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry
2个月前
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
2个月前
已完结
Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry
2个月前
已关闭
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