Lv51
960 积分 2024-11-01 加入
Characterization of volatile aroma compounds in pak choi
11小时前
已完结
The effect of germination time on soymilk odor: Key odor compounds and formation mechanisms
20天前
已完结
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
1个月前
已完结
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
1个月前
已完结
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emerging
1个月前
已完结
Identification and quantification of key odorants in the world’s four most famous black teas
1个月前
已完结
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
1个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
1个月前
已完结
The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry
1个月前
已完结
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
1个月前
已完结
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