怡然灵珊
Lv1
20 积分
2023-09-20 加入
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Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics
10天前
已完结
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Dynamic changes in the water and volatile compounds of chicken breast during the frying process
29天前
已完结
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Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat
1个月前
已完结
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Enhanced flavor strength of broth prepared from chicken following short-term frozen storage
1个月前
已完结
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Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
1个月前
已完结
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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
1个月前
已完结
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Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
1个月前
已完结
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Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
4个月前
已完结
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Artificial intelligence in food science and nutrition: a narrative review
7个月前
已完结