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176 积分 2025-08-31 加入
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
2个月前
已完结
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
2个月前
已完结
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue
2个月前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
3个月前
已完结
Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy
3个月前
已完结
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
3个月前
已完结
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
3个月前
已完结
Colorimetric Method for Determination of Sugars and Related Substances
6个月前
已完结
A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry
6个月前
已完结
Green Extraction of Tea Polysaccharides Using Ultrasonic-Assisted Deep Eutectic Solvents and an Analysis of Their Physicochemical and Antioxidant Properties
6个月前
已完结
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