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40 积分 2025-01-02 加入
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
2天前
已完结
Exploring the optimization of microwave-treated rapeseed oil extraction based on response surface and lipidomics and its effects on quality characteristics, chemical composition, nutritional properties, and antioxidant capacity during storage
3天前
求助中
Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and composition
2个月前
已完结
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
2个月前
已完结
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
5个月前
已完结
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