Lv5
1008 积分 2024-07-12 加入
Discrimination and characterization of volatile compounds variations during ghee fermentation using GC - MS and GC - IMS
13小时前
待确认
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
13小时前
待确认
Aroma formation in jasmine tea: insights from metabolomics and microbial community analyses during multiple scenting processes
1天前
待确认
Analysis of microbial community and its correlation with flavor compounds during Congee fermentation
1天前
待确认
Effect of cinnamon extract combined with Ɛ-polylysine infusion treatment on the sensory, physicochemical and biological quality of Brassica rapa L. (Chinensis Group)
23天前
已完结
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
23天前
已完结
Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking
23天前
已完结
Preparation of water-in-oil (W/O) cinnamaldehyde microemulsion loaded with epsilon-polylysine and its antibacterial properties
27天前
已完结
Study on the antibacterial activity of Litsea essential oil nanoemulsion and its effect on the storage quality of duck meat
1个月前
已完结
Microemulsions based on peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: Product development and stability enhancement
1个月前
已完结
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