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ZTT
Lv3
230 积分
2022-11-03 加入
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Process optimization and anti-oxidative activity of peanut meal Maillard reaction products
9天前
已完结
Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties
9天前
已完结
Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
9天前
已完结
Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach
9天前
已完结
Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil
9天前
已完结
Control strategies of pyrazines generation from Maillard reaction
1个月前
已完结
Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis
1个月前
已完结
Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques
1个月前
已完结
Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita
2个月前
已完结
A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil
2个月前
已完结
没有进行任何应助
感谢
9天前
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9天前
谢谢,我也喜欢李健!
9天前
感谢
9天前
感谢
9天前
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1个月前
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1个月前
感谢
1个月前
感谢,我也喜欢李健!
2个月前
感谢
2个月前
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