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小花软糖
Lv4
414 积分
2023-11-15 加入
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Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
5天前
已完结
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
5天前
已完结
Flavor formation of tilapia byproduct hydrolysates in Maillard reaction
5天前
已完结
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
12天前
已完结
LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment
12天前
已完结
A comprehensive evaluation of lipid profiles and nutritional quality in different animal source muscle tissues
29天前
已完结
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
1个月前
已完结
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
1个月前
已完结
Intelligent detection and control of quality deterioration of fresh aquatic products in the supply chain: A review
2个月前
已完结
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3个月前
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