Lv11
30 积分 2024-07-07 加入
使用GC-MS和偏最小二乘回归评估的美拉德模型系统从酶处理的猪油中鉴定猪肉风味前体。
2小时前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
2个月前
已完结
Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles
2个月前
已完结
Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements
2个月前
已完结
Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds
4个月前
已完结
Factors affecting the ortho- and retronasal perception of flavors: A review
5个月前
已完结
Enhanced oral oil release and mouthfeel perception of starch emulsion gels
5个月前
已完结
Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
5个月前
已完结
皖公网安备34019202002308
