Lv7
4950 积分 2024-09-25 加入
Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce Optimization
3天前
已完结
Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning
4天前
已完结
Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel
4天前
已完结
GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions
12天前
已完结
Effect of different cooking times on the fat flavor compounds of pork belly
14天前
已完结
A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken
1个月前
已完结
Effects of Different Multi-frequency Ultrasonic Modes Assisted Low-temperature Marination On NaCl Diffusion and Protein Structure of Beef Tenderloins
1个月前
已完结
The role of oat polysaccharide structure and processing in the quality of oat-fortified noodles
2个月前
已关闭
Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency
2个月前
已完结
Effect of fatty acid chain length and assembly sequence on the structure and digestibility of wheat starch-β-lactoglobulin-fatty acids ternary complexes
2个月前
已完结
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