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Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS
5个月前
已完结
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
5个月前
已完结
Antioxidant activity of hydro distillation water residues from Rosmarinus officinalis L. leaves determined by DPPH assays
5个月前
已关闭
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
5个月前
已完结
Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS
5个月前
已完结
Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS
6个月前
已完结
Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation
10个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
10个月前
已完结
Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon
11个月前
已完结
Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice
11个月前
已完结
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