Lv4
668 积分 2024-06-21 加入
Identification of lymph node adulteration in minced pork by comprehensive metabolomics and lipidomics approach based on UPLC/LTQ‐Orbitrap MS
5天前
已完结
Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses
4个月前
已关闭
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage
5个月前
已完结
Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
5个月前
已完结
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
5个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
6个月前
已完结
Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry
6个月前
已完结
Regulatory mechanism of lipoxygenase-mediated lipid oxidation and flavor formation in refrigerated tilapia: Insights from washed tilapia muscle model and cold plasma intervention
6个月前
已完结
A principal odor map unifies diverse tasks in olfactory perception
6个月前
已完结
Development of Powered Groundnut Harvester for Small and Medium Holdings in North Kordofan State in Western Sudan
6个月前
已完结
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