Lv22
103 积分 2020-04-13 加入
Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics
7天前
已完结
Study on the Effect of Enzymatic Hydrolyzate of Duck Meat on the Quality and Flavor of Duck Meat Sauce Using Chemometric Techniques
7天前
已完结
Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue
7天前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
7天前
已完结
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS
7天前
已完结
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging
9天前
已完结
Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes in myofibrillar protein
15天前
已完结
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity
16天前
已完结
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