Lv22
130 积分 2026-01-05 加入
The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS
1个月前
已完结
Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
1个月前
已完结
Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds
1个月前
已完结
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
3个月前
已完结
Design of short-wave infrared resonant Raman reporters with near-zero fluorescence background for SERRS imaging-guided elimination of bacteria biofilms
3个月前
已完结
Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue
3个月前
已完结
Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC–MS, and aroma recombination
3个月前
已完结
Microbial interactions and metabolic pathways in dry-cured meat products: a comprehensive review
9个月前
已关闭
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
9个月前
已关闭
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