Lv11
18 积分 2025-04-29 加入
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
5小时前
已完结
乙酰阿魏酸丹皮酚酯和阿魏酸丹皮酚酯作为抑制鱼油氧化的潜在抗氧化剂的合成和评价
1个月前
已完结
Effect of rosemary extract on volatile flavor profile and flavor source of skipjack tuna
1个月前
已完结
Microcapsules With Amazonian Buriti Fruit Oil (Mauritia Flexuosa L.) On Maintaining Oxidative Stability Of Ground Beef
1个月前
已完结
Microcapsules with amazonian buriti fruit oil (Mauritia flexuosa L.) on maintaining oxidative stability of ground beef
1个月前
已完结
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
1个月前
已完结
Contribution of ultrasound-assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
1个月前
已完结
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot )
1个月前
已完结
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
1个月前
已完结
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
1个月前
已完结
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