Lv3
358 积分 2024-11-14 加入
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis
2小时前
待确认
Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test
2小时前
已完结
Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu
3小时前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
3小时前
已完结
New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
20小时前
已完结
Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4°C in Taiwan
20小时前
已完结
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
21小时前
已完结
Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study
22小时前
已完结
Chemical and Sensory Characteristics of Soy Sauce: A Review
22小时前
已完结
Preserving aroma in east and southeast Asian sauces: A review of thermal and non-thermal processing techniques
1天前
已完结
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