Lv52
830 积分 2024-10-13 加入
Electronic nose, flavoromics, and lipidomics reveal flavor changes in longissimus thoracis of fattening Saanen goats by dietary Allium mongolicum regel flavonoids
3小时前
已完结
Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis
3小时前
已完结
Effect of roasting treatment on flavor and quality of fragrant corn oil
18天前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
23天前
已完结
Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristics
24天前
已完结
Structural characterization and antitumor activity of a polysaccharide from Dendrobium wardianum
1个月前
已完结
Determination of purines and pyrimidines in beer samples by capillary zone electrophoresis
1个月前
已完结
Prevent effects of soybean meal peptides in acute alcoholic liver injury based on gut microbiota and metabolome alteration
1个月前
已完结
The Chemistry and Biology of the Tetrodotoxin Natural Product Family
1个月前
已完结
Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with oxidized fish oil
1个月前
已完结
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