Lv2
130 积分 2022-08-20 加入
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
11个月前
已完结
Comparison of Volatile Components in Commercial Itohiki-Natto by Solid-phase Microextraction and Gas Chromatography
11个月前
已关闭
Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils
1年前
已完结
Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components
1年前
已完结
Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components
1年前
已完结
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
1年前
已完结
Pre- and postharvest factors affecting quality and safety of Pepper ( Piper nigrum L.)
1年前
已完结
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
1年前
已完结
Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures
1年前
已完结
Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions
1年前
已完结
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