Lv11
40 积分 2024-09-08 加入
Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
1小时前
待确认
A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs
1小时前
求助中
Feeding systems change yak meat quality and flavor in cold season
4小时前
已完结
Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies
4小时前
已完结
Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS) technique
4小时前
已完结
Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS
4小时前
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
4小时前
已完结
Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology
2个月前
已完结
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个月前
已完结
Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation
2个月前
已关闭
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