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1850 积分 2023-12-19 加入
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Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
1天前
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
9天前
已完结
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach
15天前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
15天前
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
15天前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
16天前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
17天前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
19天前
已完结
Unlocking the chemical basis of dried Boletus edulis: Focus on lipid oxidation and Maillard reaction on characteristic flavor formation
28天前
已完结
Unlocking the chemical basis of dried Boletus edulis: Focus on lipid oxidation and Maillard reaction on characteristic flavor formation
28天前
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