Lv11
90 积分 2024-07-23 加入
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis
11天前
已完结
Moderate grazing intensity with supplemental feeding improves lipid deposition and flavor precursors of lamb revealed by the lipidomics
11天前
已完结
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis
12天前
已完结
Identification of common aroma contributors and the regulated metabolites of different kinds of meat
12天前
已完结
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
20天前
已完结
Discrimination of different varieties of rice in Wuchang area based on E-nose and HS-SPME-GC-O-MS
1个月前
已完结
Lipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition
1个月前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
1个月前
已完结
Enhanced beneficial lipids and volatile compounds in Jersey ghee attributed by key microbiota
1个月前
已完结
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
1个月前
已完结
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