Lv4
420 积分 2022-09-22 加入
Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques
1个月前
已完结
Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods
1个月前
已完结
Investigating the impact of the key processing stages on flavor components and lipid flavor formation of Tibetan dried pork slice
3个月前
已完结
Investigating the impact of the key processing stages on flavor components and lipid flavor formation of Tibetan dried pork slice
3个月前
已完结
Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods
6个月前
已完结
Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods
6个月前
已完结
Dynamics of physicochemical properties, volatile aroma compounds and non-volatile metabolites of Zhaiji millet vinegar during aging: A systematic elucidation by GC-IMS coupled with UPLC-MS/MS untargeted metabolomics
8个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
8个月前
已完结
Integration of transcriptome and metabolome reveals regulatory mechanisms of volatile flavor formation during tomato fruit ripening
8个月前
已完结
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes
8个月前
已完结
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