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30 积分 2023-02-03 加入
Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)
2天前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
3天前
已完结
Myofibrillar proteins protect paprika red while suffering gel disruption via pigment-induced disulfide bond cleavage
4天前
已完结
Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking
4天前
已完结
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
4天前
已完结
Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics
7天前
已完结
Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation
7天前
已完结
Impact of gamma irradiation on the quality parameters and composition of smoked duck breast
7天前
已完结
Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics
9天前
已完结
Impact of gamma irradiation on the quality parameters and composition of smoked duck breast
9天前
已完结
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