Lv11
38 积分 2024-09-26 加入
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
52分钟前
待确认
Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions
2个月前
已完结
Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling
4个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
4个月前
已完结
Identification of characteristic lipids of tan lamb and their potential health benefits
5个月前
已完结
Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time
5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
5个月前
已完结
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
6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
6个月前
已完结
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