Lv21
108 积分 2025-05-14 加入
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
22天前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
22天前
已完结
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)
1个月前
已完结
Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units
1个月前
已完结
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review
1个月前
已完结
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
1个月前
已完结
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics
1个月前
已完结
Influence of processing points on the flavor of meat balls braised with brown sauce
1个月前
已完结
Research and Application of Key Techniques for Preserving and Sterilizing Preprocessed Food Processing
1个月前
已完结
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets
2个月前
已完结
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