Lv11
80 积分 2024-09-08 加入
Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology
1小时前
待确认
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
2小时前
求助中
Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation
2小时前
求助中
Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
7小时前
已完结
Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS
2个月前
已完结
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
3个月前
已完结
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
3个月前
已完结
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
3个月前
已完结
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
3个月前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
3个月前
已完结
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