Lv41
440 积分 2025-09-08 加入
HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage
42分钟前
求助中
Combined microwave-assisted extraction and headspace gas chromatography for hexanal determination in fat-rich food
45分钟前
已完结
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation
1小时前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
1小时前
已完结
Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea)
1小时前
已完结
Formation Mechanism of Hexanal and (E)-2-Hexenal during Soybean [Glycine max (L.) Merr] Processing Based on the Subcellular and Molecular Levels
1小时前
已完结
The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions
5天前
已完结
Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process
5天前
已完结
Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
5天前
已完结
The role of endogenous hydratable phospholipids in enhancing the oxidative stability of tiger nut (Cyperus esculentus L.) oil
5天前
已完结
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