Lv4
470 积分 2025-10-17 加入
Volatile metabolite profiling of linolenic acid oxidation in the heating process
7个月前
已关闭
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
7个月前
已完结
Unraveling the Formation Mechanism of Egg's Unique Flavor via Flavoromics and Lipidomics
7个月前
已关闭
Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (*Andrias davidianus*) Tails Revealed by Lipidomics and GC-IMS
7个月前
已关闭
Effects of Thermal Oxidation Interaction via Various Polar Lipid and Myofibrillar Proteins on the Aroma Formation in Large Yellow Croaker
7个月前
已关闭
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches
7个月前
已完结
The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls
8个月前
已完结
Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF
8个月前
已完结
Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms, Affecting Factors and Analytical Methods
11个月前
已完结
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