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miao
Lv3
210 积分
2024-01-02 加入
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Characterization of volatile compounds in different dried sea cucumber cultivars
5天前
已完结
Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage
5天前
已完结
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
5天前
已完结
Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment
5天前
已完结
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
5天前
已完结
Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS
6天前
已完结
Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer
6天前
已完结
Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients
6天前
已完结
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
10天前
已完结
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
10天前
已完结
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