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590 积分
2023-11-21 加入
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The olfactory perception of fat in foods
9天前
已完结
Recent trends in aroma release and perception during food oral processing: A review
11天前
已完结
Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection
15天前
已完结
Characterization of the relationship between lipids and volatile compounds in donkey, bovine, and sheep meat by UHPLC–ESI–MS and SPME–GC–MS
16天前
已完结
Primary emissions and secondary production of organic aerosols from heated animal fats
25天前
已完结
Recent trends in aroma release and perception during food oral processing: A review
28天前
已完结
Effects of different cooking methods on volatile flavor compounds in garlic
28天前
已完结
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
28天前
已完结
Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC–MS
1个月前
已完结
Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef
1个月前
已完结
A fluorescence-based imaging method to measure in vitro and in vivo mitophagy using mt-Keima
4个月前
已采纳
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