Lv5
810 积分 2025-03-06 加入
Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle
3小时前
已完结
Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in Wickerhamomyces anomalus-fermented Sichuan-style sausage
3小时前
已完结
Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting
4天前
已完结
Microbiology safety of green mussel, Perna viridis after treated with boiling and sous vide
16天前
已完结
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods
16天前
已完结
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis
19天前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
25天前
已完结
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
25天前
已完结
Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow
25天前
已完结
Exploration of the changes in volatile flavor compounds of low salt dry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage detected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
25天前
已完结
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