Lv11
58 积分 2024-08-03 加入
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
3小时前
已完结
Research on the fungi in dry-cured hams from different regions and exploration of new resources of flavor yeast
3天前
已关闭
Research on the fungi in dry-cured hams from different regions and exploration of new resources of flavor yeast
3天前
已关闭
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
17天前
已完结
Unveiling the formation mechanism of characteristic components in steam pot chicken soup with sanchi-ginseng based on HPLC, GC–MS combined with metabolomics
21天前
已完结
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing
22天前
已完结
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures
24天前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
26天前
已完结
Metabolite and microbial community composition of normal and sensory defect Nuodeng hams characterized based on metabolomics and high-throughput sequencing
28天前
已完结
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
28天前
已完结
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