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李平进
Lv3
230 积分
2022-06-17 加入
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Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits
10天前
已完结
Effect of Maillard reaction products on the flavor development of frying oils
1个月前
已关闭
Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor
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Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes
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Maillard reaction derived from oil-tea camellia seed through roasting
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Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil
2个月前
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Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils
2个月前
已完结
Comparison of key aroma-active composition and aroma perception of cold-pressed and roasted peanut oils
2个月前
已完结
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham
2个月前
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Effects of different thermal processing methods on nutrients and flavor of Toona sinensis
2个月前
已完结
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