Lv63
2200 积分 2023-10-07 加入
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
19天前
已完结
The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry
24天前
已完结
The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry
24天前
已关闭
Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products
1个月前
已完结
Study of the formation of food hazard factors in fried fish nuggets
1个月前
已完结
Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation
1个月前
已完结
Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high‐temperature stir‐fry conditions
1个月前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
1个月前
已完结
Dynamic modeling of biodegradation and volatilization of hazardous aromatic substances in aerobic bioreactor
1个月前
已完结
The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil
1个月前
已完结
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