Lv11
14 积分 2025-04-29 加入
Role of Lipids in Food Flavor Generation
5小时前
已完结
Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPMEGC-MS, molecular docking and dynamics simulation
5小时前
求助中
Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value
27天前
已完结
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
27天前
已完结
The development of flavour in meat during cooking and processing: a review
1个月前
已完结
从鸡胸肉提取肌原纤维蛋白凝胶特性的剖析：温度与磷酸盐的影响
1个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
1个月前
已完结
Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics [
1个月前
已完结
Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork
1个月前
已完结
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