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2190 积分 2023-12-19 加入
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Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky
2个月前
已完结
Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
2个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
2个月前
已完结
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach
2个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
2个月前
已完结
The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS
2个月前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
2个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
2个月前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
2个月前
已完结
Unlocking the chemical basis of dried Boletus edulis: Focus on lipid oxidation and Maillard reaction on characteristic flavor formation
3个月前
已完结
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