Lv3
210 积分 2025-10-22 加入
The transformation of Chinese Baijiu: Ecological filtering and cross-stage functional relay orchestrate flavor genesis in ancient solid-state fermentation ecosystems
4小时前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
25天前
已完结
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
25天前
已完结
Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties
25天前
已完结
The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein
25天前
已完结
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
25天前
已完结
Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins
25天前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
25天前
已完结
Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
25天前
已完结
Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods
25天前
已完结
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