Lv11
6 积分 2024-07-29 加入
Gas Chromatographic‐Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems
1小时前
已完结
Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed
1小时前
已完结
Influence of induction cooking on the flavor of fat cover of braised pork belly
2小时前
已完结
Divergent Proteome Patterns of Egg Albumen from Domestic Chicken, Duck, Goose, Turkey, Quail and Pigeon
2小时前
已完结
Monitoring quality changes in dry‐cured mutton ham during processing
2小时前
已完结
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
1个月前
已完结
Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage
1个月前
已完结
Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
3个月前
已完结
Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
4个月前
已完结
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
4个月前
已完结
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