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Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
1天前
已完结
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
1个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
3个月前
已完结
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
3个月前
已完结
Application of sourdough in gluten-free bakery products
3个月前
已完结
Digestive characteristics of Tibetan tea polyphenols and polysaccharides in vitro and their effects on gut microbiota
4个月前
已完结
Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
8个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
8个月前
已完结
Fermented foods and gastrointestinal health: underlying mechanisms
9个月前
已完结
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
10个月前
已完结
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