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30 积分 2025-03-27 加入
Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with oxidized fish oil
16小时前
待确认
Towards a Safer Food Chain: Recent Advances in Multi-Technology Based Lipidomics Application to Food Quality and Safety
1个月前
已完结
Deep learning in food authenticity: Recent advances and future trends
1个月前
已完结
Detection of camellia oil adulteration based on near-infrared spectroscopy and smartphone combined with deep learning and multimodal fusion
1个月前
已完结
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