Lv31
238 积分 2024-09-29 加入
The impact of excessive salt intake on human health
2小时前
已完结
Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics
29天前
已完结
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
1个月前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
1个月前
已完结
Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
1个月前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
1个月前
已完结
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
1个月前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
1个月前
已完结
Effects of different cooking methods on volatile flavor compounds of chicken breast
1个月前
已完结
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler
1个月前
已完结
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