Lv11
80 积分 2020-06-22 加入
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
3小时前
已完结
Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry
3小时前
已完结
Enhancing Cordyceps Sinensis shelf life: The role of liquid nitrogen spray freezing in maintaining hypha structure and reducing metabolic degradation
3小时前
已完结
Effects of Liquid Nitrogen Freezing, Immersion Freezing, and Air Freezing on Properties of Perca fluviatilis Fillets and Analysis of Potential Protein Markers Based on Label-Free Proteomics
14天前
已完结
Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions
27天前
已完结
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
27天前
已完结
Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC–MS
28天前
已完结
Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
28天前
已完结
Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil
29天前
已完结
The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation
1个月前
已完结
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