Lv64
1860 积分 2025-03-21 加入
Effect of Nitric Oxide on μ-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging
18天前
已完结
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
18天前
已完结
Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades
23天前
已完结
Characterization of the key metabolites in the raw Pu-erh tea under different storage environments
29天前
已完结
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
29天前
已完结
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
29天前
已完结
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
29天前
已完结
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
29天前
已完结
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
1个月前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
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