Lv1
38 积分 2025-04-29 加入
Xu L, Liu C, Li S, Xu J, Liu H, Zheng X, Zhang D, Chen L. 2023. Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage[J]. Food Research International, 169: 112916
16天前
已完结
Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation
21天前
已关闭
Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
22天前
已完结
Analysis of volatile compounds in pork from four different pig breeds using headspace solid-phase micro-extraction/gas chromatography-mass spectrometry
1个月前
已完结
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
1个月前
已完结
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
1个月前
已完结
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
1个月前
已完结
Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds
2个月前
已完结
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
4个月前
已完结
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
6个月前
已完结
皖公网安备34019202002308
