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30 积分 2024-07-07 加入
Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata
28天前
已完结
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments
28天前
已完结
Contribution analysis of sensory cues to oil/fat perception
3个月前
已完结
Antimicrobial Properties of Lauric Acid and Monolaurin in Virgin Coconut Oil: A Review
3个月前
已完结
Serum metabolomics for early diagnosis of esophageal squamous cell carcinoma by UHPLC-QTOF/MS
4个月前
已完结
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。
4个月前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
7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
7个月前
已完结
Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements
7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
9个月前
已完结
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