Lv1
64 积分 2024-08-21 加入
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
20天前
已完结
Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein
23天前
已完结
Characterization of the Docking Mechanism of Fruity Aroma Compounds on Olfactory Receptors Using Molecular Docking Simulation and Statistical Physics Modeling
29天前
已完结
The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics
5个月前
已完结
Flavors and Fragrances: Structure of Various Flavors with Food Ingredients
10个月前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
11个月前
已完结
Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids
11个月前
已完结
Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking
11个月前
已完结
皖公网安备34019202002308
