Lv3
340 积分 2024-10-17 加入
Evaluation of the antioxidant activity of the puerarin - β - lactoglobulin complex in vitro and in vivo
3小时前
待确认
Characterization and correlation analysis of microbial, non-volatile and volatile metabolite changes during the multi-step roasted bacon
27天前
已完结
Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy
27天前
已完结
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
27天前
已完结
Application of UV-Vis-NIR and FTIR spectroscopy coupled with chemometrics for quality prediction of katsuobushi based on the number of smoking treatments
27天前
已完结
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
8个月前
已完结
Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose
8个月前
已完结
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
8个月前
已完结
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
8个月前
已完结
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