Lv7
4860 积分 2023-12-08 加入
Matrix-dependent inhibitory pattern of flavonoids against polycyclic aromatic hydrocarbons: reversed structure-activity relationship from glucose simulation model to roasted meat system
1个月前
已完结
Stability of Tea Polyphenol (−)-Epigallocatechin-3-gallate and Formation of Dimers and Epimers under Common Experimental Conditions
2个月前
已完结
In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry
4个月前
已完结
Transplantation of encapsulated mitochondria alleviates dysfunction in mitochondrial and Parkinson’s disease models
5个月前
已完结
Elucidation of the molecular mechanism for the phenolic acid removing the fishy odor bound to proteins in sea bass
6个月前
已完结
Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on HS-SPME-GC-MS
7个月前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
8个月前
已完结
Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics
8个月前
已完结
Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review
8个月前
已完结
Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies
8个月前
已完结
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