Lv51
1170 积分 2024-04-28 加入
Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (Psetta maxima)
2小时前
已关闭
Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages
3小时前
待确认
Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting
3小时前
已关闭
Exploring the Key Indicators for Off-Flavor in Industrial Osmanthus Absolute through Sensomics and Chemometric Approaches
5小时前
待确认
Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning
6小时前
待确认
Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
6小时前
待确认
Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes
9小时前
待确认
Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils
9小时前
求助中
Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil
9小时前
待确认
Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder
2个月前
已完结
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