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430 积分 2022-10-24 加入
A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot
1个月前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
1个月前
已完结
Preserving aroma in east and southeast Asian sauces: A review of thermal and non-thermal processing techniques
1个月前
已关闭
Understanding the effect of plastic food packaging materials on food flavor: A critical review
1个月前
已完结
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
1个月前
已完结
Metal-Organic Frameworks in Surface Enhanced Raman Spectroscopy - based Analysis of Volatile Organic Compounds
1个月前
已完结
Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation
1个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
1个月前
已完结
Moldy odors in food - a review
1个月前
已完结
Tuning and modeling cheese flavor
1个月前
已完结
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