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34 积分 2023-05-15 加入
鲍鱼热加工过程中醛类香味物质的生成途径及其调控机制研究
2个月前
已完结
Metabolomic insights into quinoa perianth-derived inhibition of pre-harvest sprouting
2个月前
已完结
Metabolomic insights into quinoa perianth-derived inhibition of pre-harvest sprouting
2个月前
已完结
红酸汤发酵过程中品质变化及关键风味化合物生成机制研究
3个月前
已完结
鲍鱼腹足风味与营养品质的季节性变化规律研究
3个月前
已完结
Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation
3个月前
已完结
Exploring the Mechanism of Directional Production of Characteristic Compounds by Interaction between Fish Myofibrillar Protein and Key Lipids with Different Saturations
3个月前
已完结
Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins
3个月前
已完结
Impact of thermal processing on flavor changes in rainbow trout: role of myofibrillar protein and lipid interactions
3个月前
已完结
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage
3个月前
已完结
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