Lv11
10 积分 2022-09-22 加入
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
1小时前
待确认
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
3小时前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
3小时前
已完结
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
4个月前
已完结
Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs
4个月前
已完结
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
4个月前
已完结
Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS
4个月前
已完结
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures
7个月前
已完结
Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs
7个月前
已完结
Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
7个月前
已完结
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