Lv2
110 积分 2024-01-02 加入
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
1个月前
已完结
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
1个月前
已完结
Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC–MS combined with E-nose analyzed by chemometrics
1个月前
已完结
Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products
1个月前
已完结
Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods
2个月前
已完结
An Isotonic Drink Containing Pacific Cod (Gadus macrocephalus) Processing Waste Collagen Hydrolysate for Bone and Cartilage Health
3个月前
已完结
Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches
3个月前
已完结
Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products
3个月前
已完结
Fatty Acids, Selenium, and Vitamin B12 in Chub Mackerel (Scomber colias) as Nourishment Considering Seasonality and Bioaccessibility as Factors
3个月前
已完结
Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products
3个月前
已完结
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