Lv31
300 积分 2024-06-28 加入
Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention
10小时前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
17天前
已完结
The impact of fish oil oxidation on interfacial properties and system stability of cod protein
1个月前
已完结
A critical review on the health benefits of fish consumption and its bioactive constituents
1个月前
已完结
High Average-Utility Pattern Mining Based on Genetic Algorithm with a Novel Pruning Strategy
3个月前
已完结
Characterization of Aroma Characteristics of Silver Carp Mince Glycated with Different Reducing Sugars Based on E-Nose, Gc-Ims, and Sensory Evaluation
4个月前
已关闭
Modulatory effects of tryptophan on advanced glycation end products formation and flavor enhancement in high-protein intermediate-moisture food during storage
4个月前
已完结
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
9个月前
已完结
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
9个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
9个月前
已完结
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