Lv7
4050 积分 2024-06-28 加入
Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp
5天前
已完结
The effects of differentiation and aging on free amino acid profiles in cultured bovine muscle tissue
5天前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
18天前
已完结
Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus
18天前
已完结
Effect of fatty acids on the flavor formation of fish sauce
18天前
已完结
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
18天前
已完结
7 - Lipid–flavour interactions
1个月前
已完结
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
1个月前
已完结
Recent advantage of interactions of protein-flavor in foods: perspective of theoretical models, protein properties and extrinsic factors
1个月前
已完结
7 - Lipid–flavour interactions
1个月前
已关闭
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