瘦瘦毛豆
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2023-10-04 加入
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Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
3天前
已完结
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Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
3天前
已完结
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Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein
5天前
已完结
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Aroma compounds identified in cooked meat: A review
5天前
已完结
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Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
9天前
已完结
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Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
10天前
已完结
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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
10天前
已完结
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Metabolite fingerprinting of the ripening process in Pixian douban using a feature-based molecular network and metabolomics analysis
10天前
已完结
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Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
10天前
已完结
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Nutritional, physical, and flavour properties of cooked marinated meat products
10天前
已完结