Lv11
70 积分 2024-07-11 加入
Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
2个月前
已完结
Flavour formation in meat and meat products: a review
4个月前
已完结
The eating quality of meat: III—Flavor
5个月前
已完结
Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles
5个月前
已完结
皖公网安备34019202002308
