Lv4
500 积分 2025-09-18 加入
Particulate matter and volatile organic compound emissions generated from a domestic air fryer
1个月前
已完结
Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying
1个月前
已完结
Novel insight into the flavor formationmechanism during air frying of tilapia byvolatile and non-volatile metabolomics:Construction of correlation networks andformation pathways of key flavormetabolites
1个月前
已关闭
Recent advances on aroma-food ingredient interactions: A review
2个月前
已完结
Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by Odour–activity values
2个月前
已完结
Compendium of sodium reduction strategies in foods: A scoping review
2个月前
已完结
香料的香气是否能促进食物的多元咸味增强，并有助于减少盐的摄入？
2个月前
已完结
Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake
2个月前
已完结
Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds
4个月前
已完结
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
5个月前
已完结
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