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40 积分 2024-06-19 加入
Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
8天前
已完结
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling
8天前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
9天前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
10天前
已完结
Influence of the Simultaneous Addition of the Protease Flavourzyme and the Lipase Novozym 677BG on Dry Fermented Sausage Compounds Extracted by SDE and Analyzed by GC-MS
28天前
已关闭
Study of changes in volatile flavor substances during the processing and storage of mutton ham
29天前
已完结
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
29天前
已完结
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
1个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
1个月前
已完结
Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork
1个月前
已完结
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