Lv3
260 积分 2024-10-31 加入
Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on HS-SPME-GC–MS
24天前
已完结
An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham
3个月前
已完结
Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3
4个月前
已完结
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
6个月前
已完结
MarblingPredictor: A software to analyze the quality of dry-cured ham slices
6个月前
已完结
Demystifying food flavor: Flavor data interpretation through machine learning
7个月前
已完结
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
7个月前
已完结
PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs
7个月前
已完结
Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing
7个月前
已完结
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