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40 积分 2024-03-07 加入
Glyceride composition of processed fats and oils as determined by glass capillary gas chromatography
12小时前
已完结
Nutritional characteristics of DAG oil
12小时前
已完结
Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods
7个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
7个月前
已完结
Butter and Plant-Based Oils Intake and Mortality
8个月前
已完结
Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review
9个月前
已完结
Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils
9个月前
已完结
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches
9个月前
已完结
Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction
9个月前
已完结
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils
10个月前
已完结
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