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2650 积分 2023-12-19 加入
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Flavour perception of oxidation in beef
6个月前
已完结
Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky
9个月前
已完结
Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
9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
9个月前
已完结
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach
9个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
9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
9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
9个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
9个月前
已完结
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
9个月前
已完结
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